Step 1 Preheat oven to 180°C. Spray a 12-hole muffin tin with oil.

Step 2 Place dates and 1 1/2 cups water into a saucepan and cook over medium heat for 5 minutes, until soft. Stir in vanilla and baking soda. Allow to cool.

Step 3 Using electric beaters, beat table spread with sugar until pale and creamy. Add eggs, one at a time, beating mixture after each one. Stir in cooled date mixture. Fold in flour. Spoon mixture into muffin tin. Bake for 20–25 minutes, until puddings spring back when touched. Cool in tin for 5 minutes.

Step 4 To make topping, melt spread in a saucepan over medium heat. Add brown sugar and cook, stirring, until it thickens a little. Drizzle over puddings.