Soak the dates in the boiling water for 30 minutes then mash with a fork and stir in the vanilla extract.
Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then grease 4 mini pudding tins and place onto a baking sheet.
Beat 50g butter with 80g of sugar together until pale and creamy then add the egg a little at a time, beating well.
Sieve the flour and bicarbonate of soda then fold one third into the batter, followed by half the milk.
Repeat until all of the flour and milk is mixed in.
Stir in the soaked dates then divide the batter evenly between the tins. Bake in the centre of your preheated oven for 20-25 minutes until risen and firm to touch.
Meanwhile for the sauce… heat over a low heat the remaining butter and sugar with 40ml cream, stirring continuously for 7-10 minutes until the sugar has completely dissolved and the sauce has turned a dark toffee colour. Remove from the heat then stir in the remaining cream.
Turn the puddings out onto a plate, spoon over the sauce then serve and enjoy!