Method

• 1.
  Grease a 1.5L pudding basin. Line base with a circle of baking paper cut to fit.
• 2.
  Sift flour, baking powder and allspice into a large bowl. Add dates, toss to coat well, then remove to a plate, shaking excess back into bowl. Stir almond meal through flour mixture and set aside.
• 3.
  Whisk together syrup, chestnut puree and milk until smooth. Set aside.
• 4.
  Place butter and sugar in the bowl of an electric mixer then beat on medium speed for 5 minutes until light and fluffy. Add the eggs and extra yolks one at a time, beating well after each addition, until combined. Pour in chestnut mixture, beating, then gradually incorporate flour mixture until it forms a smooth batter. Finally, fold in the dates, then pour into the pudding basin.
• 5.
  Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie securely with kitchen string to cover. Place the basin in a large saucepan and fill with enough boiling water to come two-thirds of the way up the basin. Simmer, covered, over medium heat for about 3 hours, topping up with water if needed. The pudding is done when a skewer inserted in the centre comes out clean but is still slightly sticky.
• 6.
  Remove basin from pan and cool for 10 minutes. Carefully turn out onto a serving plate, drizzle with extra syrup, then slice and serve warm with cream or ice cream.