Moroccan Date Pudding

Preheat oven to 180°C (350°F). Grease and line a baking dish with parchment paper.

Pit and roughly chop the dates into small pieces. Toss the chopped dates with a tablespoon of flour to prevent them from sinking during baking.

Cream together the softened butter and caster sugar in a large bowl until light and fluffy, approximately 2-3 minutes of beating.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, sift together the remaining flour, baking powder, cinnamon, nutmeg, and ground cloves.

Fold the dry ingredients alternately with the milk into the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract.

Gently fold the chopped dates and roughly chopped walnuts into the batter until evenly distributed.

Pour the batter into the prepared baking dish and smooth the surface with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. Serve warm or at room temperature.