• Place a baking tray filled with water onto the bottom shelf of the oven so that as the oven heats, it will become nice and steamy for the puddings.
• Pre-heat the oven to 180°C/356 F (160°C fan forced).
• Place the Medjool dates onto a board and chop them into very fine pieces.
• Add the dates to a saucepan over low heat, along with the boiling water and bicarb/baking soda. Stir and bring to a low simmer.
• Simmer until foamy (1-2 minutes) and turn off the heat. Allow the dates to sit for at least 10 minutes, to soften and cool.
• Place the butter, brown sugar and vanilla into a mixing bowl. Using hand-held beaters or a wooden spoon, beat until pale and smooth.
• Add the egg and continue to beat, until incorporated and fluffy.
• Mash the dates with a fork or place them into a food processor and blend until smooth.
• Add the self-raising flour, salt and mashed dates to the butter mixture and fold until just combined.

For individual puddings in moulds

• Grease 6 x ½ cup pudding/timbale moulds (8cm at top, 5cm height) with butter and shake a little brown sugar into the bottom of the moulds. Tap the excess sugar from the moulds.
• Spoon the batter into the pudding moulds, filling no more than ⅔ full.
• Bake on an oven shelf above the tray of water, for 17-20 minutes, or until a skewer inserted into the middle comes out mostly clean.
• While the puddings are baking, start on the caramel sauce.
• Leaving the puddings in the moulds, poke holes in the surface with a skewer.
• While the puddings are still hot, spoon 1-2 tablespoons of the caramel sauce over the tops of the puddings and leave to soak for 5-10 minutes.
• Turn the puddings onto plates (if needed, run a blunt knife along the edges to loosen) and serve warm, with the remaining caramel sauce and cream or ice cream.

For one whole pudding

• Grease a 20 x 20 cm square cake tin with butter and line with baking paper.
• Add the batter to the cake tin and bake for 30 minutes, or until a skewer inserted into the middle comes out mostly clean.
• While the pudding is baking, start on the caramel sauce.
• While the cake is still hot (and in the tin), poke holes into the top of the cake and pour about ½ cup of the caramel sauce over the top. Leave to soak for 5-10 minutes.
• Lift the cake from the tin and cut into slices of desired size (8-12 serves). Serve warm, with the remaining caramel sauce and cream or ice cream.

For muffin tin

• This cooking time is for a muffin tray with ⅓ cup capacity, but larger trays can be used (cooking times will vary).
• Grease the muffin tray holes with butter and dust with brown sugar to stick to the butter. Tap the excess sugar from the trays.
• Spoon the batter into the muffin holes, filling them no more than ⅔ full.
• Bake for 12-15 minutes, or until a skewer inserted into the centre comes out mostly clean.
• While the puddings are baking, start on the caramel sauce.
• Leaving the puddings in the tray, poke holes in the surface with a skewer.
• While the puddings are still hot, spoon 1-2 tablespoons of the caramel sauce over the tops and leave them to soak for 5-10 minutes.
• Turn the puddings onto plates (if needed, run a blunt knife along the edges to loosen) and serve warm, with the remaining caramel sauce and cream or ice cream.

For the caramel sauce

• Place the sauce ingredients in a saucepan over medium heat and stir until the butter has melted. Bring to a simmer.
• Reduce the heat to low and simmer for 3-5 minutes, until the sauce is smooth, glossy and a light golden colour.
• Remove from the heat and serve warm.