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1
Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
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2
Stir in the vanilla extract.
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3
Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
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4
Heat oven to 180c/fan 160c/gas 4.
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5
While the dates are soaking make the puddings.
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6
Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
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7
Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
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8
Add the eggs a little at a time.
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9
Beat in the black treacle.
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10
Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
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11
Stir in the dates.
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12
The mixture may look a bit curdled, but should be like a soft thick batter.
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13
Spoon evenly into prepared tins.
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14
Bake for 20-25 minutes until risen and firm.
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15
Meanwhile make the sauce.
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16
Put the sugar and butter in a medium saucepan with half the cream.
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17
Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
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18
Stir in the black treacle.
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19
Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
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20
Take the pan off the heat and beat in the rest of the cream.
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21
Remove puddings from the oven.
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22
Leave them for a couple of minutes and then turn them out.
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23
You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
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24
Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
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25
To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
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26
Serve on their own, or with cream or custard.
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27
Can also be frozen -- mine didn't last that long!
