Grease 6 mini pudding basins (150 ml/¼ pint capacity) and dust lightly with flour, tapping to remove any excess.
Warm the butter with the chocolate and dates in a small pan over a low heat, stirring occasionally until just melted. Set aside to cool slightly.
Meanwhile, put the eggs, egg yolks and sugar into a bowl and beat with a hand-held electric whisk for 2–3 minutes, until pale and thick. Sift the flour into the bowl and mix together, then fold in the chocolate mixture.
Divide the batter between the prepared pudding basins. Place on a baking sheet and bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for about 10 minutes, until risen and just firm (the top should still be slightly yielding). Set aside to rest for 1–2 minutes, then invert into shallow serving dishes. Serve with clotted cream or ice cream.