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How to make Sticky date self saucing puddings

Yield = 6
Prep time: 0:25
Cook time: 0:25
Total time: 0:50

Ingredients

1 cup (140g) coarsely chopped dried pitted dates
1/2 teaspoon bicarbonate of soda
1 1/2 cups (225g) self-raising flour
3/4 cup (165g) brown sugar
60g butter, melted
1 Coles Brand Australian free range egg, lightly whisked
Thickened cream or vanilla ice-cream, to serve

Sauce

1/2 cup (110g) brown sugar
1 tablespoon custard powder
40g butter, finely chopped
1 tablespoon golden syrup

Method

Step 1 Preheat oven to 180C. Lightly grease 6 x 1 1/2 - cup (375ml) capacity ramekins or ovenproof dishes.
Step 2 Place the dates and bicarbonate of soda in a medium heatproof bowl. Pour over 1/2 cup (125ml) boiling water. Set aside for 10 mins to soften.
Step 3 Combine the flour and sugar in a large bowl. Add the butter and egg to the date mixture and whisk to combine. Add to the flour mixture and stir to combine. Spoon evenly among the prepared ramekins.
Step 4 To make the sauce, combine the sugar and custard powder in a jug. Add the butter, golden syrup and 1 1/2 cups (375ml) boiling water and stir until butter melts and mixture is smooth. Pour the hot sauce over the back of a metal spoon over each ramekin. Place the puddings on a baking tray. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins to rest.
Step 5 Serve the puddings with thickened cream or vanilla ice-cream.