METHOD

1. Line the base of a well-greased 7-cup-capacity (1.75-litre) metal pudding bowl with non-stick baking paper. Set aside. Place the dates, bicarbonate of soda and water in a large jug and set aside for 10 minutes to soften. Using a hand-held blender, blend until smooth. 
2. Place the butter, brown sugar and vanilla in the bowl of an electric mixer and beat for 4–5 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, almond meal, mixed spice and date mixture and beat on low until just combined. Spoon the mixture into the prepared pudding bowl. Top with a circle of non-stick baking paper, cover with aluminium foil and tie with kitchen string to secure. Place in a large saucepan over low heat and fill with boiling water until it reaches three-quarters up the sides of the bowl. Cover and cook for 2 hours, adding more boiling water if necessary. Remove the bowl from the saucepan and stand for 15 minutes. 
3. While the pudding is standing, make the spiced rum and maple glaze. Place the maple syrup, rum and vanilla in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until thickened and reduced. 
4. Carefully turn the pudding out onto a plate and spoon over the spiced rum and maple glaze to serve. Serves 6–8

Photography: Chris Court