In a small saucepan, simmer for 5 minutes: 1 3/4 c. chopped, pitted dates and 2 c. water
Remove from heat and stir in 1 1/2 tsp. baking powder. Let foamy mix stand for 20 minutes.
In separate bowl, cream together 4 Tbsp. soft butter (1/2 stick) and 1/3-1/2 c. Sucanat. Then whip 3 eggs into butter mix until light and fluffy.
Lightly mix in 2 c. Summers Sprouted Spelt Flour, 1/2 tsp. each baking powder and ginger, and 1/4 tsp. salt (opt.)
Pour in cooled date mixture and lightly mix.
Pour batter into 8 x 8 greased and floured pan.
The pudding pan needs to be placed in another pan with hot water to sort of 'steam'. Place the pudding pan inside a larger pan and pour boiling hot water into the larger pan so it comes halfway up the side of the pudding pan.
Bake at 375 for 35-40 minutes or until knife comes out clean.
Cool pudding on rack, out of water pan. Serve warm or cold.