Sticky date puddings with caramel sauce

Instructions

1. Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray six 1 cup (250ml) capacity ramekins or ovenproof dishes with oil and line the bases with baking paper.
2. Place dates and bicarbonate of soda in a small saucepan. Add ¾ cup (180ml) cold water and bring to the boil. Remove from heat and set aside to cool slightly.
3. Combine half the sour cream, 1 tub creme caramel, sugar and eggs in a bowl and beat with a wooden spoon. Fold in flour and undrained date mixture.
4. Divide mixture among prepared dishes. Place dishes on a baking tray and bake for 25 minutes or until slightly risen and firm to touch. Cool for 5 minutes before loosening the sides with a small spatula or knife, then turn out onto serving plates.
5. Use a wooden spoon to beat together remaining creme caramels and sour cream in a bowl until well combined. Serve warm puddings drizzled with caramel sauce.