Grease a 2lt Pudding basin. Place a small piece of greased baking paper on the bottom of the basin.

Place the chopped dates and water in a small saucepan over medium/high heat. Bring the
mixture to the boil.

Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for
10 minutes then add the ginger and stir to combine.

In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined.

Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.

In a separate bowl, sift the dry ingredients together.

Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.

Pour the mixture into the pudding basin and place a greased piece of baking paper over the opening. Place the lid on.

Place a small plate/trivet on the bottom of a large saucepan and place the pudding on top. Fill the saucepan with water to 3/4 the height of the pudding basin. Bring the water out the boil then simmer over a medium heat for 5 hours. Check the height of the water
regularly and add boiling water when required to keep the water level constant.

After 5 hours check that the pudding has been cooked through. If not return the pudding basin to the boiling water and cook for a further 30 minutes.

Allow the pudding to sit for 10 minutes then remove from the tin.

Immediately poke lots of holes over the top and sides of the pudding and evenly pour 1/2 Cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for
10 minutes.

Serve the cake with the extra sauce and whipped cream.

Sauce

Make the Sauce just before the cake is cooked.

Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.

Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use
immediately.