A classic and favourite for all
1 Pre-heat the oven to 180°C/160°C fan/gas mark 4.
2 Lightly grease and dust six pudding moulds, each with a 180ml capacity, with a little flour. Pour the water into a medium pan over a medium-high heat and add the dates and bicarbonate of soda. Simmer for 15-20 minutes until the dates are soft, then allow to cool.
3 Place the butter and soft brown sugar into a large mixing bowl and whisk until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Whisk for one minute.
4 Using a metal spoon, fold in the sieved flour until evenly blended. Gradually beat in the date mixture. Distribute between the pudding moulds and place on a baking tray in the oven for approximately 25-30 minutes or until a cocktail stick inserted into the centre of each pudding comes out clean.
5 Meanwhile, to make the sauce, place the butter, soft brown sugar and vanilla extract into a small pan and warm over a low heat until the sugar has dissolved. Add the cream and stir until it starts to bubble. Remove from the heat.
6 Turn out the puddings from the moulds upside down. Drizzle the sauce over the top and serve immediately with Avonmore Fresh dessert Cream.
Top tip: Make this recipe gluten free by substituting gluten-free self-raising flour and gluten-free bicarbonate of soda.