Preheat the oven to 180C.

Combine soft butter, dark brown sugar, golden syrup, black treacle, and Jersey Black Butter in a mixer bowl.

Blend for 5-10 minutes until light and fluffy.

Place chopped dates, more black butter, and water in a pan and slowly bring to a boil.

Remove from heat once boiled.

Add eggs to the butter and sugar mixture, followed by sieved self-raising flour, and fully incorporate.

Optionally liquidize the water and date mixture for a smoother texture.

Add bicarbonate of soda and stir.

Observe the mixture bubbling up like honeycomb.

Add this to the toffee cake mix and ensure full incorporation.

Pour into a baking tin and bake in the oven for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

To make the sauce, place sugar in a large saucepan.

Combine cream, butter, Jersey Black Butter, and Calvados in another pan and bring to a boil.

Begin to caramelize the sugar, stirring to melt.

Slowly pour the warmed cream mixture onto the caramel in stages, stirring constantly.

Simmer for 2-3 minutes.

Serve the pudding hot with the sauce and cold double cream or ice cream.