A warm, soft and squidgy cake, it is both embracingly cosy and almost regally sumptuous. You could serve it just with crème fraîche, a little bit of tang to offset the pudding-cake’s richness, but I stir 4 tsp of tahini into 250ml of double cream and whisk gently by hand and for not very long, until it’s softly whipped. And I don’t stop there: after I’ve dolloped the tahini cream on to my pud, I drizzle over some (shop-bought, not homemade) date molasses, which is like sticky toffee pudding in syrup form.