Sticky Date Puddings with Caramel

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole Texas muffin pan. Line bases with baking paper.
2. Combine dates, bicarbonate of soda and 1 cup boiling water in a food processor. Cover with lid and stand for 5 minutes. Process until smooth. Add butter and sugar, then process until smooth and combined. Add eggs and flour, then process until just combined.
3. Divide mixture evenly among muffin pan holes. Bake for 25 minutes or until a skewer inserted into centre of 1 pudding comes out clean. Stand puddings for 2 minutes before turning out onto a wire rack to cool slightly. Discard paper.
4. Meanwhile, to make the caramel sauce, combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat.
5. Serve puddings warm with caramel sauce and cream.