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1. Pre-heat the oven to 350 degrees F. Butter a baking dish approximately 9 x 9 inch.
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2. Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour 1/3 of the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding. Placing sauce on the bottom of the pan will add to the moist stickiness of the pudding.
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3. Put the dates and baking soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
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4. Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time, mixing them in well. Now add the maple syrup and mix in well. Stir in the flour, baking powder, cloves and a pinch of salt until well combined, and then add the dates and their soaking water, and the pecans, and mix well.
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5. Take the dish out of the freezer and pour the batter on top of the toffee sauce. Place the oven rack in the middle of the oven and then put the pudding in the oven for 55-60 minutes. If it starts getting brown on top, while still soft and jiggly in the middle, cover with tinfoil until it is finished cooking. When firm to the touch, it is finished baking, so then remove from the oven. The pudding should be firm but very moist.
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6. Poke small holes evenly over the surface with a fork then pour 1/3 of the sauce over top of the pudding. The rest of the sauce can be served on the side for those who want extra sauce. Serve with vanilla ice cream, creme anglais, whipped cream or even a dollop of yogurt.
