• 180 g 6 1/2oz pitted and chopped dates, 180 ml 6 1/2 fl oz boiling water
  Place the chopped dates in a bowl, pour over the boiling water and leave to soak for about 20 minutes.
• Preheat the oven to 190C/375F, Gas 5 and line a muffin tin with cases
• 80 g 3oz unsalted butter, softened, 150 g 5 1/2oz soft brown sugar, 2 large eggs
  Beat the butter and sugar together until soft and fluffy. Break in the eggs, one at a time and mix well.
• 180 g 6 1/2 plain flour, 1/2 tsp baking powder, 1 tsp bicarbonate of soda, 1/4 tsp salt
  Sift together the flour, baking powder, bicarbonate of soda and salt. Gradually add the dry ingredients to the egg and butter mixture and mix until the batter is smooth.
• 1 tsp vanilla extract
  Add the vanilla extract to the date mixture, add this and mix by hand until evenly dispersed.
• Fill each case about 2/3 full with the mixture.
• Bake for 18-20 minutes until risen and springy to the touch. Leave to cool slightly before removing from the tin and place on a wire rack to col completely before icing.

Buttercream

• 1 tsp vanilla extract, 75 g 3oz butter, softened, 225 g 8oz icing sugar, sieved, 3 tbsp milk, 1/4 tsp salt
  Place all the ingredients together in a bowl and beat until they are smooth and blended, about 2-3 minutes.
• Fill a piping bag and using a Wilton 1M star nozzle, pipe from outside to the centre of the buns.
• Toffee or fudge pieces
  Decorate with toffee or fudge pieces