Caramel and date self-saucing puddings

Ingredients:

60g butter
1/2 cup milk (125ml)
1 1/4 cups dark muscovado sugar (I used normal brown sugar)
1/2 cup coarsely chopped pitted dates
1 cup self-raising flour
1 3/4 cups boiling water

Method:

1.  Preheat oven to 180 deg C.
2. Combine the butter, milk, 3/4 (155g) of sugar and dates in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts. Remove from heat.
3. Add the flour and stir to combine.
4. Spoon mixture evenly among six 3/4 cup capacity ovenproof dishes.
5. Sprinkle the remaining sugar evenly over puddings.
6. Pour the boiling water evenly among each pudding.
7. Place puddings on an oven tray and bake in preheated oven for 25-30 minutes or until just cooked through.
8. Remove from oven and set aside for 10 minutes to cool slightly.
9. Serve immediately with a scoop of vanilla ice-cream.

This tastes amazing and I put it in 5 ramekins which was enough but not too much to have for desert. Mum made it and put it in a big oven proof dish and it worked really well too.

I found this recipe in the Notebook magazine from a few years ago.