Step 1 Preheat oven to 180°C. Grease four ¾ cup-capacity ovenproof dishes. Line bases with baking paper. Combine dates, boiling water and bicarbonate of soda in a bowl. Set aside for 15 minutes.
Step 2 Place egg and table spread into a bowl. Beat for 2 minutes with electric beater, until light and creamy. Add sugar and whisk for 2 more minutes, until light. Fold in date mixture, flour and cocoa.
Step 3 Spoon mixture into prepared dishes and place onto baking tray. Bake for 20–25 minutes, or until firm and risen. Stand for 5 minutes before turning out. Meanwhile, combine the cornflour with 2 tablespoons of milk in a small saucepan. Stir in remaining milk and sugar.
Step 4 Cook, stirring, over medium-high heat until sauce thickens and begins to bubble. Cook for 1 minute further, then remove from heat and stir in the chocolate until it melts.
Step 5 Turn puddings out onto plates and serve with chocolate caramel sauce.