Method

1. Preheat the oven to 150C/gas 2.

2. Place the water and dates in a pan and simmer together for 10 minutes.

3. Mix in the orange juice and zest, lemon juice and zest, vanilla flavouring, Camp coffee and bicarbonate of soda.

4. In a mixing bowl, cream together the sugar and butter.

5. Mix in the eggs, add the hazelnuts, flour, cherries and cinnamon, mixing in, then add in the date mixture.

6. Transfer the mixture to a 20cm square bakingtray, lined with greaseproof paper.

7. Bake in the oven for 25 minutes, until risen and spongy. Set aside to cool.

8. To make the sauce, boil the sugar and water together until the sugar dissolves and forms a syrup.

9. Cook briskly until the syrup caramelises, turning golden brown.
10. Very carefully add in the cream, taking care as the mixture will spit, then whisk in the butter and banana.

11. To serve, the pudding, cut out 4 rounds from the sponhe pudding and reheat in the oven for 2-3 minutes.

12. Pour the sauce over the pudding and serve at once with cherry ice cream and hazelnuts.