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Soak your dates in the hot tea. Set aside to cool for 15 minutes.
Preheat the oven to 160 degrees Celsius fan.
Beat the butter & sugar together, gradually adding an egg one at a time.
Mix in the vanilla & golden syrup.
Fold through half your dry ingredients (flour, cinnamon, salt, baking powder & bicarbonate) & half milk and mix well.
Add rest of the dry/wet ingredients in.
Fold through the date & tea mixture along with the walnuts or pecans if using.
Pop it into your tin then into your preheated oven for 45-50 minutes.
Check it after 45 minutes by piercing with a skewer & if it’s still a little undercooked (raw batter coming out on the skewer), bake for another 5 minutes.
Meanwhile, make your sauce.
Bubble all of the sauce ingredients together in a pot over a medium heat for 5 minutes until thick & golden.
Serve it up immediately topping with a decent drizzle of sauce & a generous drizzle of cream.