1. Preheat the oven to 170°C fan.
2. In a jug put your dates and pour over the boiling water - leave for 10 minutes.
3. In a stand mixer (with the paddle attachment) or with a hand whisk, cream together the butter and soft brown sugar until pale and super fluffy.
4. Add the Lyle's Golden Syrup, eggs, zest and vanilla and beat until combined.
5. For the dates after 10ish minutes in the jug add the bicarbonate of soda and then the clementine juice and using a hand blender make a paste-like concoction.
6. Pour this date paste into your cake batter and mix together gently until combined.
7. With the flour, add it into the batter a third at a time until you have a smooth batter.
8. Transfer into a suitable oven dish and place in the oven for 40-45 minutes, until it’s golden all over and still springs back when you poke it.
9. In this time make your Lyle's Golden Syrup toffee sauce.
10. In a saucepan on a medium heat add the butter, sugar and Lyle's Golden Syrup. Stir occasionally so no sugar burns.
11. Once the sugar has dissolved and the mixture is slowly bubbling add the double cream and the clementine juice.
12. Whisk the toffee sauce until fully combined and leave on a low heat until thickened, keep stirring to prevent it from catching.
13. Once the pudding is ready and out of the oven, using a skewer or something similar poke small holes all over the cake.
14. Pour over 1/2 of your toffee sauce so that it sinks all the way into your spongey pudding.
15. Serve it up with extra lashings of toffee sauce, Lyle's Golden Syrup and cream, or custard, or ice cream, whatever you fancy really!