Put the dates in a small saucepan and
pour over 75ml water. Bring to a simmer
and cook for 3-4 mins until the dates are
mushy and have absorbed the water.
Gently stir to blend.
Heat the oven to 180C/160C fan/gas 4.
Grease and line the bases of 4 x 150ml
pudding moulds. Cream the butter and
sugar with an electric whisk until pale
and fluffy. Gradually add the eggs and
vanilla, then fold in the flour and baking
powder. Mix in the blended date purée
and divide between the moulds. Transfer
to a roasting tin and pour enough boiling
water in to reach halfway up the moulds.
Cover the tin with foil and cook for 25
mins until risen and firm to the touch.
Meanwhile, make the sauce. Pour half
the cream and all the sugar and butter
into a small, heavy-bottomed pan. Heat
gently until sugar has dissolved, stirring
often. Turn up the heat and bubble for
3-4 mins until the sauce is glossy and
thick, then stir in the remaining cream.
Re-heat the sauce when the puddings
are cooked and serve poured on top.