Measure out 160g soft pitted dates in a small bowl or dish. I use a 250ml Pyrex jug as it’s the absolute perfect size for this. Add 0.5 cup boiling water – it should just come to the brim of said jug. If not, top it off until it’s almost filled to the top – you want to cover the dates, but not drown them, as too much water will ruin the batter. Cover the jug with a small plate or cling film (pierced) and microwave for 2-3 minutes on full power, making sure to stop halfway through and give them a brief stir.

Pre-heat the oven to 160°c fan (180°c without fan, 350°f) and lightly grease a silicon muffin tray with sunflower/vegetable/coconut oil, or lightly spray with a 1-calorie sunflower oil spray.

Pour the batter into the muffin tray, filling each cup to about 90%. Depending on the size of your tray, you should be able to get 4-6 puddings. Then put in the oven on the middle shelf for around 25 minutes. Check at 20 minutes, using a skewer or a toothpick right through the middle of your pudding. If it comes out reasonably clean (i.e. no wet mixture), it should be fine. If it still looks a little greasy, turn your muffin tray around and give it another 3-5 minutes. Do be aware that these puddings will be very soft and squidgy. Once baked, take your puddings out of the oven and leave to cool for a few minutes before transferring to a rack.

After your puddings have cooled a little, pour over a little of the sauce and devour. You can warm it up in the microwave too – it only takes a few seconds. If not serving immediately, keep your other puddings refrigerated in an airtight container, and your sauce in a small dish covered cling film, also in the fridge.