Individual Sponge Puddings
ready in 50 min.
Add a couple of tablespoons of dark rum to the sauce for a boozy version.
Preheat the oven to 180°C (160° fan)|350F|gas 4. Grease four individual ramekins with a little of the butter.
Combine the dates, water and bicarbonate of soda in a saucepan, warming over a medium heat until it approaches boiling point. Remove from the heat and set to one side.
Place the flour in a large mixing bowl and cream together 175 g of the sugar with 110 g of the butter in a separate bowl until pale.
Beat in the eggs, one by one, and then beat in the vanilla extract and baking powder. Fold through the flour in thirds and then the date mixture.
Spoon into the ramekins and bake for 30–35 minutes until risen and a cake tester comes out almost clean from their centres. Remove the pudding from the oven and leave it to cool slightly on a wire rack.
Warm together the cream and Golden Syrup with the remaining sugar and butter in a saucepan set over a medium heat, stirring, until smooth and thickened.
Turn out the puddings and serve with the sauce poured over.