Instructions
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For pudding, place milk, cornflour and sugar into a medium saucepan, whisk to combine and simmer over low heat until thick and pudding-like.
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Stir through orange blossom water, pour into bowls and allow to set overnight.
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For tahini caramel, place sugar and ¼ cup water into a small saucepan and set over medium heat.
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Allow sugar to dissolve, occasionally swirling the pan and cook until a deep caramel forms.
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Remove from the heat, pour in the cream (careful as it may spit) and swirl to combine.
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Heat for a minute to ensure the mixture is smooth, remove from the heat and add tahini, whisking to combine.
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Heat for a further minute then pour into a jar. Allow to cool.
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To serve, swirl a tablespoon of caramel over the pudding and top with dates and chopped chocolate.
