Chop the dates into small pieces. Put them into a bowl and pour over a little boiling water and set them aside. Leave them to soak in until everything else is done or whizz them in a processor.

Put your oven on, to around 170C/160C (Fan).

In a mixing bowl, add your flour, oatmeal, bicarbonate of soda, apple, cinnamon, nuts and sugar, and stir it around. Melt your coconut oil, so that it’s easy to mix in, and add it, along with your beaten egg, and black treacle. Mix by hand, or use a low setting on a mixer, to ensure the mix isn’t handled too roughly. When the pudding mix looks slightly curdled, add in the cream and black treacle, and fold it in by hand. Don’t worry about the texture. At this point, it might resemble batter more than pudding mix. Just remember, that it isn’t a cake mix and doesn’t need lots of air added. Using a spatula to scrape the sides and bottom of your bowl is a good idea.

Add your whizzed dates, or mash the dates into the water, then pour it all into the bowl. Fold fold in by hand.

Grease your baking tins and pour the mixture in. I used two moulds initially, but transferred them into one for the oven.

Bake for 25-30 minutes, or until the pudding is cooked, and a skewer comes out clean.

I cheated by putting mine into a basin of cold water to cool mine quickly as the hordes were desperate to eat it, so mine came out mashed up a bit. Leave yours to cool fully, and it will co-operate much more nicely.

Add toppings and serve. I didn't make toffee sauce for this version, but cheated with a tin of chocolate Nestle, which I heated up before pouring on.