- Melted butter, to grease
- 285g (1 3/4 cups) pitted dates, halved
- 250ml (1 cup) boiling water
- 1 teaspoon bicarbonate of soda
- 80g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 2 eggs
- 115g (3/4 cup) self-raising flour, sifted
- 75g (1/2 cup) plain flour, sifted
- 185ml (3/4 cup) pouring cream
- 160g (1 cup, lightly packed) brown sugar
- 60g unsalted butter, chopped
- Double cream, to serve
Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.
Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.
Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.
Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.