Sticky date puddings

Instructions

1. Preheat oven to 180°C. Lightly spray a 12-hole ⅓ cup (80 ml) capacity muffin tray with oil. Line base of muffin holes with a disc of baking paper.
2. Combine dates, bicarbonate of soda and 1 cup (250 ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes to allow the dates to soften.
3. Beat oil spread and ⅓ cup (75 g) brown sugar in a medium bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Stir in combined sifted flours and date mixture, in alternating batches, until combined. Spoon mixture evenly into prepared muffin tray.
4. Bake for 20 minutes or until a skewer inserted into centre of muffins comes out clean. Set aside for 5 minutes before turning onto a wire rack.
5. Meanwhile, combine extra ¼ cup (55 g) brown sugar and cream in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat and simmer for 2–3 minutes or until sauce thickens slightly.
6. Place warm puddings on serving plates. Serve drizzled with hot caramel sauce.