Step 1

To make the caramel sauce, place the brown sugar, butter, cream, bourbon, vanilla bean paste and salt in the mixing bowl then cook 7 Min. / 80°C / Speed Transfer to a warmed Thermi Servebowl and set aside while you make the puddings.

Step 2

Place the dates, boiling water and bicarbonate of soda in the mixing bowl and allow to stand for 5 minutes. Add the sugar and butter then chop 10 Sec. / Speed Scrape down sides of mixing bowl with spatula.

Step 3

Add flour, baking powder, eggs and vanilla bean paste then mix 10 Sec. / Speed Scrape down with spatula then mix again 5 Sec. / Speed 4.

Step 4

Grease 8 dariole moulds with butter and place 1 date in the bottom of each (optional). Pour the mixture leaving approximately 1cm from the top. Place the dariole moulds into the Varoma dish.

Step 5

Place 500g water in the mixing bowl, place Varoma containing puddings into position. Steam 25 Min. / Varoma / Speed 2.Turn the individual puddings out onto serving plates and top with the sauce. Serve with cream or ice cream.