Preparation method:

1. Preheat oven to 170 ºC and grease 10 ovenproof ramekins with butter or non-stick cooking spray. (Or make one large individual pudding in a 20 cm X 28 cm ovenproof dish).
2. Place the dates and bicarbonate of soda in a small bowl. Add the boiling water, stir well and allow to cool and soften.
3. Sieve the cake flour, baking powder and salt and mix in the pecan nuts.
4. Cream the butter, soft brown sugar and the naartjie zest until light and creamy. Add the eggs in, a little at a time and continue beating until mixture is light and airy.
5. Add the cold date mixture to the creamed sugar and butter mixture and then add the mashed banana and lemon juice. Stir in the whipping cream.
6. Add the dry ingredients and mix well to make the batter.
7. Spoon the batter into the prepared ramekins (or large ovenproof dish) and bake until done (±15 minutes for the small ramekins and ±35 minutes for one large pudding).
8. Meanwhile, prepare the toffee sauce: Heat the sugar and water over low heat until sugar dissolves. Bring to the boil and cook until the mixture turns a caramel colour. Add the cream (be careful, it'll splatter). Add the naartjie zest and the milk.
9. Pour some of the warm toffee sauce over the puddings as soon as it comes out of the oven.
10. Serve with more whipped cream and chopped pecan nuts.