Place the chopped dates in a medium bowl and pour over the dark rum. Stir to coat and cover the bowl. Allow the dates to soak for 1 hour so they absorb the rum and soften, developing a rich, aromatic flavour.

In a large bowl, combine the plain flour, caster sugar, and a pinch of salt. Add the cubed butter and rub gently with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually, mixing until a smooth dough forms. Wrap in cling film and refrigerate for 20 minutes before rolling.

In a small saucepan, melt the butter with the dark brown sugar, golden syrup, and black treacle over a low heat. Stir gently until smooth and glossy, then remove from the heat and allow to cool slightly.

Once cooled, stir in the soaked dates along with the ground ginger and nutmeg. Mix until the fruit is evenly coated in the syrup mixture, creating a sticky and fragrant filling.

Preheat the oven to 180°C (160°C fan). Roll out two thirds of the chilled pastry on a floured surface to fit a 20 cm tart tin. Press gently into the base and sides, trimming any overhang. Reserve the remaining pastry for the lid.

Spoon the date and syrup mixture evenly into the pastry case, spreading it out with the back of a spoon. Ensure the filling is level to help the top bake evenly.

Roll out the remaining pastry and place it over the tart. Press the edges together firmly to seal, then trim the excess. Cut a small slit in the centre to allow steam to escape during baking.

Brush the pastry lid with milk and sprinkle lightly with demerara sugar. This adds a golden shine and subtle crunch once baked.

Bake for 35–40 minutes, or until the pastry turns golden brown and crisp. Allow the tart to cool in the tin for 10 minutes before removing to a wire rack.

Serve warm or at room temperature with clotted cream, custard, or vanilla ice cream. The warm rum and treacle filling pairs beautifully with creamy sides for a comforting finish.