Preheat your oven to 180°C (160°C fan) and generously grease an 8-inch square baking dish.

Place the chopped dates into a bowl, pour over the 175 ml of boiling water, and stir in the bicarbonate of soda. Leave it to stand for 10 minutes until the dates are soft and plump.

In a separate large mixing bowl, cream the softened unsalted butter and dark brown soft sugar together until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Fold in the prepared smooth medlar pulp followed by the date mixture (including the soaking liquid).

Sift in the self-raising flour and mixed spice, then gently fold everything together until just combined without over-mixing.

Pour the batter into your prepared baking dish and bake in the oven for 30 to 35 minutes, or until the sponge is well risen and springy to the touch.

While the pudding is baking, make the toffee sauce by combining the dark brown soft sugar, butter, and double cream in a small saucepan over medium heat.

Bring the sauce to a gentle simmer, stirring constantly for 3 to 4 minutes until smooth and slightly thickened.

Poke a few holes in the top of the baked pudding with a skewer, pour a third of the warm toffee sauce evenly over the top, and serve the remaining sauce on the side.