Preheat the oven to 160C/fan 140C/gas 3.

Blitz the dates in a food processor until chopped a little.

Add the walnuts, carrot, apple, golden syrup, and brandy.

Pulse a few times until coarsely chopped but still chunky.

Add the butter, eggs, and sugar.

Pulse a few times to combine.

Finally, add the flour and bicarbonate of soda.

Tap the pulse button just until everything comes together.

Butter and line the base of a 1.5-litre pudding basin with greaseproof paper.

Tip the mixture in, smooth the top, and bake for 1 hr 20 mins – 1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.

In a frying pan over medium heat, cook the golden caster sugar until bubbling and golden.

Swirl in the chopped walnuts.

Once completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper.

Let them harden; this is the praline.

Carefully add the butter and cream to the caramel residue in the pan.

Return to the heat, bring to a simmer, and stir together to make a toffee sauce.

Break the praline into shards.

Turn out the pudding, spoon over some toffee sauce, and decorate with the praline.

Serve with the remaining toffee sauce.