Butter a small cake pan very well. Put to cool briefly, then dust with flour. Preheat the oven to 180 °C.
Pit the dates and cut them into strips. Place a date piece in each bulge of the mold, set remaining dates aside.
Mix the butter with the sugar until pale. Then add the eggs and continue beating until an almost white cream is formed.
Mix the wheat starch, salt, flour and baking powder. Coarsely chop the nuts. Fold both into the egg cream by the spoonful. At the end, stir in the dates set aside. Pour the mixture into the prepared mold. Cover it with aluminum foil.
Place the mold in a large container (e.g. soufflé dish or ovenproof baking dish) and pour enough boiling hot water around it so that the mold is at least 5 cm high in the water bath. Meanwhile, bake the pudding on the spot in the oven at 180 °C on the lowest shelf for 50-60 minutes.
In the meantime, for the syrup, boil the water, sugar and butter. Perfume with brandy or cognac and set aside.
Remove the pudding from the pan while it is still hot and drizzle with the brandy syrup. It tastes best served lukewarm, together with fluffy whipped cream.