Sticky Toffee Ginger Bundt Cake with Eggnog Custard

Ingredients

• 280g dates, chopped
• 400ml water
• 2 tsp baking soda
• null 230g Anchor butter
• 140g brown sugar
• 3 eggs
• 420 g plain flour
• 1 tbsp baking powder
• 75g crystallized ginger
• null 70g Anchor butter
• 1 cup firmly packed dark brown sugar
• null 1 cup Anchor cream
• null 600ml carton Anchor Vanilla custard
• ¼ tsp dried nutmeg
• ½ tsp ground cinnamon
• ¼ cup brandy or whiskey