• Chop the dates into small pieces removing the stone if they have them. Put them in a bowl with the bicarbonate of soda, pour over the boiling water and leave to soak until cool
• Meanwhile, butter the moulds and sprinkle with flour, knocking out any excess flour. Preheat the oven to 160C fan.
• Cream the butter then alternately beat in the sugar and eggs. Sift in the flour and baking powder and using a large metal spoon, gently fold into the butter mixture,
• Add the dates along with soaking water and mix well. Divide the mixture into the prepared moulds. Place on a baking sheet and bake for 20 minutes. Leave in the tins for 10 minutes after baking. Use a pallet knife to release from the tin.

Toffee sauce

• Put all the ingredients into a pan and bring to the boil stirring all the time until the sugar has completely dissolved. Remove from the heat and set aside until needed.

To Serve

• Can be served immediately with the sauce drizzled over or Pour half the sauce into a dish big enough to hold the upturned puddings, drizzle over the remaining half Loosely cover with foil so it doesn't touch the sauce and store in the fridge for up to two days.
• When ready to serve, preheat the oven to 160C fan, place in the oven still covered with foil and warm for 15-20 minutes.