• 125g pitted dates, roughly chopped
• 1⁄2 tsp bicarbonate of soda
• 2⁄3 cup boiling water
• 60g butter, softened
• 1⁄2 cup brown sugar
• 1 egg
• 1 cup self-raising flour Extra 40g butter
• Extra 1⁄2 cup brown sugar
• 3⁄4 cup thickened cream
Preheat oven to 180°C. Line the holes of a 6-hole muffin tin with paper cases. Put dates in a bowl. Add bicarb and water. Stand for 10 minutes or until dates are softened.
Put butter and sugar in a medium bowl. Beat, using an electric hand mixer, until light and creamy. Add egg and beat until well combined. Sift in flour and stir until combined. Add date mixture and stir until well combined. Spoon mixture into paper cases. Bake for 30 minutes or until cooked through when tested with a skewer. Transfer to a wire rack to cool slightly.
Put extra butter, extra sugar and cream in a small saucepan over a medium heat. Cook, stirring, until butter and sugar are melted and mixture comes to the boil. Reduce heat to a simmer and cook for 2 minutes. Pour sauce over puddings to serve.