Begin by putting the chopped dates in a bowl and pouring 6 fl oz (175 ml) boiling water over them.

Then add the vanilla extract, coffee essence and bicarbonate of soda and leave on one side.

Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric hand whisk) until the mixture is pale, light and fluffy.

Now gradually add the beaten eggs, a little at a time, beating well after each addition.

After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid).

Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the centre of the oven for 25 minutes.

When they're cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out.

If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate.

Now place the puddings on a shallow, Swiss-roll tin.

Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings.

Place the tin under the grill, so the tops of the puddings are about 5 inches (13 cm) from the heat and let them heat through for about 8 minutes.

Serve with chilled pouring cream or ice cream.