Date & caramel

Makes 4 100g softened unsalted butter, plus extra for greasing 170g caster sugar 1 egg 150g dates, stoned and chopped 230g self-raising flour, sifted ½ tsp bicarbonate of soda 50ml milk 125g brown sugar 2 tbsp golden syrup 2 tbsp double cream vanilla ice cream, to serve 4 x 200ml ovenproof dishes

Preheat the oven 180°C/160°C fan/gas mark 4 and grease the ovenproof dishes. In a large mixing bowl, whisk the sugar, butter and egg together, using an electric whisk, for 2-3 mins until creamy, then stir in the dates, flour and bicarbonate of soda until completely combined. Stir in the milk. Divide the batter between the prepared ramekins and smooth the tops down. Place the puddings on an oven tray.

In a jug, combine the brown sugar, golden syrup and 270ml of boiling water. Stir in the double cream.

Divide the mixture between the puddings and bake for 20-25 mins until risen and golden. Allow to cool slightly, then serve with vanilla ice cream.