Preparation

• Combine the chopped pitted dates with boiling water and baking soda in a medium bowl. Let the mixture sit for 15 minutes to soften the dates and activate the soda.
• In a large mixing bowl, cream together softened unsalted butter and packed brown sugar until the mixture is light and fluffy, incorporating air for a tender pudding.
• Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract and the zest of one large orange to infuse citrus aroma.
• In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and salt. Fold these dry ingredients gently into the wet batter until just combined to avoid overmixing.
• Gently stir in the softened dates along with their soaking liquid and the chopped toasted walnuts, distributing them evenly through the batter.
• Preheat your oven to 175°C (350°F). Grease an 8-inch square baking dish and pour the batter into it, smoothing the top evenly.
• Bake the pudding in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a skewer into the center; it should come out clean or with moist crumbs.
• While the pudding bakes, prepare the sticky orange syrup by combining freshly squeezed orange juice, brown sugar, unsalted butter, and orange zest in a saucepan. Simmer gently for 5 minutes until the sugar dissolves and the syrup thickens slightly.
• Once the pudding is baked, remove it from the oven and pour the warm orange syrup evenly over the top. Let it soak for 10 minutes to absorb the flavors. Serve warm for a delightful dessert experience.