Ingredients

For the sponge:

• 150g (5oz) stoned dates, chopped
• 75g (3oz) unsalted butter, room temperature
• 100g (4oz) soft light brown sugar
• 3 eggs, beaten
• 175g (6oz) plain flour
• 2.5ml (1/2tsp) bicarbonate soda
• 15ml (1tbsp) vanilla extract

  
For the sauce:

• 100g (4oz) unsalted butter
• 175g (6oz) soft brown sugar
• 125ml (4floz) double cream
• 30ml (2tbsp) brandy

Method

1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly grease and greaseproof paper base line 6 x 175ml (6floz) ramekins.
2. For the sponge: place the dates in a pan with 200ml (7floz) boiling water and simmer for 10 minutes. Place all the remaining ingredients in the bowl, fit the K beater and beat on speed min for approx. 1 minute, until well combined.
3. Add the dates and water and beat on speed min for 1 minute, scraping if necessary, until combined.
4. Spoon the mixture into the ramekins and bake for 25 minutes, until a skewer inserted in the middle comes out clean. Remove from the heat and allow to cool slightly.
5. To make the sauce: melt the butter, sugar and cream together in a small saucepan, until sugar is dissolved. Bring to the boil and stir in the brandy. Spoon sauce over puddings.