Gluten-free sticky date puddings with caramel sauce

1 Preheat oven to 170°C. Lightly grease six holes of a ¹⁄³-cup capacity muffin pan and line bases with a round of baking paper.

2 Place dates and bicarb in a small heatproof bowl. Add ½ cup boiling water, stirring to combine. Set aside until mixture has cooled to room temperature.

3 Using electric beaters, beat egg, oil, vanilla and sugar in a large bowl for 2 minutes. Add date mixture, stirring to combine. Sift in flour, baking powder, cinnamon and ginger, then add almond meal, mixing well to combine.

4 Divide mixture among prepared holes and bake for 18–20 minutes or until puddings are golden and a skewer inserted in centre comes out clean. Cool for 5 minutes before inverting onto a wire rack.

5 Meanwhile, place cream, extra sugar and vanilla in a small saucepan and cook, stirring occasionally, for 3–4 minutes or until sauce has slightly reduced. Serve puddings drizzled with caramel sauce.