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1
Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
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2
Remove saucepan from the heat and stir in the bicarbonate of soda.
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3
Now, allow the date mixture to cool while you prepare the other ingredients.
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4
Set the oven to 180C (350F).
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5
Grease a muffin tin (I use one that makes 12 muffins) very well.
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6
In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
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7
Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
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8
Add vanilla and mix briefly to combine.
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9
Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
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10
When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
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11
A light hand in mixing at this stage will ensure light puddings.
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12
Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
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13
Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
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14
Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
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15
When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
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16
(If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
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17
TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
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18
Reduce heat and simmer for 2 minutes.
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19
Serve over warm puddings.
