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Ingredients: 200g Dates, pitted 250g Boiling water 1 teaspoon Bi-carb 100g Brown sugar 60g Butter 2 Eggs 150g Self raising flour Method: Preheat oven to 180 degrees. Grease a 12-hole non-stick muffin tin thoroughly. Place the dates, boiling water and bi-carb into the termomix bowl and leave for 5 minutes to soften. Add the butter and brown sugar and blend for 15 seconds/sp8 or until the dates are smooth and the mixture is completely combined. Add the self-raising flour and eggs and process for a further 5-10 seconds or until combined. Divide the mixture equally between the 12 muffin holes, filling each to ¾ full. Bake in the oven for 18 minutes or until they spring back when lightly touched in the middle. Leave in the muffin tray for 10-15 minutes to cool Note: Serve the sticky date puddings with my warm caramel sauce and a scoop of ice cream or fresh cream. 
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