Heat your oven to 180°C/160°C fan/Gas mark 4
Thoroughly grease your Bundt tin, making sure you get into all of the nooks and crannies.
Add your tablespoon of flour to the Bundt tin and toss around so that the flour covers all of the inside of the tin. Discard any left over flour.
Add your chopped dried dates to your just boiled water and stir in your bicarbonate of soda. Set aside.
Beat your butter and sugar together with your stem ginger syrup and black treacle, until smooth and soft and all large lumps of sugar have dissipated.
Add half of your beaten eggs with 2 dessertspoons of flour and beat on a low to medium setting until incorporated.
Repeat with the remainder of your eggs.
Beat in the remainder of your flour until incorporated.
Add 3 balls of your chopped stem ginger and dates plus all of their water and beat gently to incorporated.
Pour the batter into your Bundt tin.
Bake for around 35 minutes in the centre of your oven or until a skewer comes out clean.