1 Small pot, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Hand mixer, 1 Immersion blender, 1 Lid, 1 Wooden skewer, 1 small mold, 1 Rubber spatula
1 Lightly grease 6 small pudding or bakeware ramekins with 5 grams (1 teaspoon) butter; sprinkle with 5 grams (1 teaspoon) flour.
2 Remove pits from dates. In a small pot, add dates and bring 90 ml (approximately 1/2 cup) water to the boil. Cover and set aside.
3 Cut vanilla bean in half lengthwise and scrape out seeds with a small knife. With hand mixer cream together vanilla, remaining butter and sugar. Stir in treacle or molasses and egg.
4 Add remaining flour and baking powder to batter and fold in thoroughly with a spatula. Allow dough to rise.
5 Puree dates, baking soda and soaking water with an immersion blender or a food processor. Add dates to the batter.
6 Pour batter into prepared ramekins and bake at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the second shelf from the bottom for 20 minutes.
7 Peel oranges over a bowl and remove all white skin. Cut out fruit slices between separating skins, collecting the juice. Squeeze orange peels well to collect any remaining juice.
8 Carmelize remaining sugar until light brown in a pot. Add star anise and cinnamon stick and pour in orange juice. Cook over medium heat until caramel has dissolved. Mix in 4 teaspoons cold water and cook for 1 minute more.
9 Remove from heat and mix with orange segments. To test the doneness of pudding cakes, pierce each with a wooden skewer; they are baked if skewer comes out dry. Switch off oven, prop open oven door and let pudding cakes sit for 5 minutes in the oven before removing. Serve drizzled with compote.