This is perfect for Bonfire Night as it can be prepared ahead of time and then just warmed through when you come in from the cold.
For the sauce
50g butter
90g soft brown sugar
300ml whipping cream
For the pudding
175g ready chopped dates
1tsp vanilla extract
50g butter, softened
150g soft brown sugar
2 eggs
175g self raising flour
1tsp baking powder
First make the sauce, place the butter and sugar in a pan. Cook for 1 min until golden and bubbling, then add the cream and bubble for another minute. Remove from the heat and place a spoonful in the base of eight individual pudding dishes.
Place the dates in a heatproof bowl with the vanilla extract and cover with 275ml boiling water and set aside to cool.
In a large bowl, beat together the butter and sugar until light and fluffy. Then add the eggs one at a time. Stir in the flour and bicarbonate of soda along with the dates and any soaking liquid. Pour the mixture into the dishes and place the dishes on a baking sheet. Cook at 190°C for 20-25min or until risen and just firm to the touch. Run a knife around the edge of the pudding dish and turn each pudding out onto a plate. Serve with the remaining warm sauce.