Step 1

Preheat oven to 180°C. Place dates in a pan with 180ml water and bring to the boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).

Step 2

Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).

Step 3

Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture. Bake for 25 minutes until cooked through. Set aside for 5 minutes before turning out.

Step 4

To make the sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings. Serve with cream.