Preheat your oven to 170°C regular bake. Grease a 20cm cake tin with softened butter. Use a square sheet of baking paper to line the tin, pressing it firmly into the corners and up the sides of the tin.

Caramelised Honey Pecan Topping: Add the butter, brown sugar, honey and cream to a small saucepan along with ½ tsp flaky sea salt. Place over medium heat and cook until the butter has melted. Bring to a simmer, then remove from the heat. Stir through the pecans and pour the mixture into the prepared cake tin. Spread the mixture into an even layer in the base of the cake tin. Bake on the lower middle oven rack for an initial 8 minutes, or until the mixture just starts to bubble up in the tin. Remove from the oven and set aside.

Sticky Date Crumpet Pudding: In a medium bowl, whisk together the milk, cream, caster sugar, eggs, egg yolk, vanilla and orange zest until well combined. Add the diced crumpets and torn medjool dates and gently fold to combine. Pour the mixture over the caramelised pecan base in the cake tin. Drizzle the melted butter over the top. Bake for 35-40 minutes, or until the custard is just set and the top is golden brown.

Sea Salt Orange Toffee Sauce: In a small saucepan, combine the caster sugar and 2 Tbsp water. Place over medium heat and cook, swirling the pan occasionally, until the sugar has dissolved and the mixture is a deep amber colour. Remove from the heat and carefully pour in the butter and cream (the mixture will bubble up). Stir to combine, then stir in the orange juice and a pinch of flaky sea salt. Drizzle the warm sauce over the baked pudding.