50 g (2 oz) butter, softened, plus extra for greasing
75 g (3 oz) light brown sugar
1 tablespoon golden syrup
1/2 teaspoon vanilla extract
100 g (3 1/2 oz) plain flour
50 g (2 oz) dark brown sugar
50 g (2 oz) butter
75 ml (3 fl oz) double cream
Grease 4 individual bundt tins or pudding moulds. Put the dates and water in a small saucepan, bring to the boil and simmer for 3 minutes. Remove from the heat and add the baking soda (which will froth up). Place in the freezer to cool a little.
Whizz together the remaining ingredients in a food processor. Add the cool dates with the cooking liquid and process until smooth.
Spoon the mixture into the tins and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until just cooked through.
Meanwhile, make the sauce by placing all the ingredients in a small saucepan over a low heat. Stir together until smooth and the butter has melted, then keep warm. Turn the puddings out from their moulds, spoon over some sauce and serve the rest in a jug.