Chop the dates into a bowl and add the boiling water.
Stir in the bicarbonate of soda, then set aside to cool.
Smear a little butter around the inside of 6 ramekin dishes or a 1.2lt (2pt) baking dish and preheat the oven to 180oC/Gas Mark 4.
Put the butter and sugar into a mixing bowl and beat together until softened.
Add the treacle and egg and beat well. 6 Sieve the flour into the bowl and stir to combine.
Mash the cold date mixture to make a purée, add it to the mixing bowl and beat well.
Divide the mixture between the ramekin dishes or the prepared dish and smooth the top.
Bake for 20-30 minutes, depending on size, until a cocktail stick comes out clean. Don’t worry if the pudding sinks slightly in the middle.
Allow to cool for a few minutes, then turn out the pudding(s) onto a plate(s).
Alternatively, leave to cool completely then gently reheat and turn out when warmed.