Ingredients

Step by step

1. First, make the finishing touches. For the candied clementine slices, heat the 50g of caster sugar with 50ml of water in a small pan until the sugar has dissolved. Bring the sugar syrup to simmering point, then reduce the heat to low. Add the clementine slices and simmer, uncovered and in a single layer, for 30 minutes, turning the slices halfway. Leave to cool in the syrup, then use a draining spoon to transfer to nonstick baking paper, discard the syrup. To frost the cranberries, beat the egg white until frothy and scatter 2 tablespoons of sugar on to a saucer. Dip the cranberries into the egg white and then sprinkle with caster sugar. Dry on nonstick baking paper.
2. For the pudding, put the Chai tea bag into a measuring jug, add 350ml of boiling water and leave to steep for 10 minutes. Pit and roughly chop the dates. Preheat the oven to 180°C, fan 160°C, gas 4.
3. Scatter the hazelnuts on a baking tray and toast in the oven for 10-12 minutes or until golden; leave to cool. Remove the tea bag from the jug and discard. Pour the tea into a medium pan; add the dates, cranberries and clementine juice. Bring to simmering point, then remove from the heat and stir in the bicarbonate of soda. Leave to cool until the mixture is lukewarm.
   Tip

   We made this in the 1-litre Pyrex Classic bowl, sold in store.
4. Roughly chop the toasted hazelnuts and peel, core and grate the apple. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy. Gradually add the eggs and vanilla extract, beating all the time.
5. Fold in the toasted hazelnuts, grated apple and clementine zest. Then alternately fold in the date mixture with the flour. The mixture will look curdled but that is normal.
6. Transfer the mixture to a buttered 1 litre heatproof bowl. Place the bowl in a small roasting tray and half fill the tray with boiling water. Bake in the preheated oven for 30 minutes. Then quickly cover the top of the pudding with buttered foil to prevent it from over-browning. Cook for a further hour until well risen.
7. For the sauce, gently heat the juices and sugar together in a large pan until the sugar has dissolved. Whisk in the liqueur, rum and crème fraîche and, when the crème fraîche has melted into the sauce, turn up the heat and bubble until reduced by half. Stir in the butter to melt.
8. Turn out the pudding on to a serving plate, drizzle with some of the sauce and top with the candied clementines, frosted cranberries and the bay leaf. Serve the remaining sauce separately.