Pudding: Preheat the oven to 180*C.

Place the dates and the boiling water in a saucepan and simmer for a couple of minutes until the dates have softened.

Remove from the heat and stir in the bicarbonate of soda. Allow the mixture to stand for 5 minutes and then puree with a blender.

Cream the apple puree, 1 Tbsp margarine and Splenda. Add the eggs and beat well.

Fold in the sifted flour followed by the date mixture.

Pour the mixture into a lined muffin tray.

Bake for 15 minutes.

Sauce: While the muffins are cooking, prepare the sauce.

Put the light evaporated milk, brown sugar and remaining margarine into a saucepan. Stir over a low heat until everything is combined, then bring to the boil. Reduce the heat and simmer.

Dissolve 1 tsp of cornflour at a time in a few drops of water and add to the mixture with a whisk. Keep adding cornflour until you reach the desired thickness.