Step 1

Prepare a 12-hole (1/3 cup) muffin tin by lining it with cupcake/muffin paper liners.

Step 2

Preheat your oven to 180 degrees C (355 F).

Step 3

Add the chopped dates, bicarb/baking soda, ground ginger and cinnamon to a small saucepan, add water, bring to a boil. Lower the heat and simmer for 5 minutes. Put the mixture in a bowl and set it aside to cool for about 20 minutes.

Step 4

Add the butter and brown sugar to the bowl of a food processor and whiz to combine well. Add the date mixture and remaining pudding ingredients to the bowl of the processor and whiz until they are just combined. Whilst combining the ingredients, scrape down the side of the bowl as necessary.

Step 5

Using an ice cream scoop or large spoon, evenly distribute the pudding mixture between the 12 muffin cups. Fill them about 2/3 full – See Note 9.

Step 6

Place into the preheated oven and bake 15-17 minutes or until a toothpick or skewer inserted into the centre comes out clean.

Step 7

Remove the tray from the oven and set it aside for the puddings to cool for about 5 minutes, then carefully remove the puddings.

Step 8

Remove their wrappers and place the puddings upside down on a serving plate. Pour over some sauce and serve with cream or vanilla ice cream. Serve any remaining sauce separately.

Step 9

Add the brown sugar, cream, vanilla extract and butter to a small saucepan. Over medium heat, stir with a wooden spoon until the sugar dissolves.

Step 10

Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Be careful when stirring the hot sauce. Add salt flakes if using, or sprinkle some on as you are serving.

Step 11

The Toffee Sauce will thicken as it cools. If making in advance, reheat for serving.