Method
1 Grease 8 mini baba cake pans or moulds (1-cup capacity). Arrange glace cherries over base of each pan.
2 Combine dates, water and soda in a small pan. Bring to boil. Simmer, uncovered, for 5 minutes, or until dates are soft. Cool 5 minutes.
3 Process flour, sugar, butter, eggs and hot date mixture until smooth. Divide mixture between prepared pans.
4 Cook in a moderate oven (180C) for about 20 to 25 minutes or until cooked when tested. Stand in pans for 5 minutes before turning carefully onto a wire rack. Keep warm.
5 To make caramel custard, combine sugar and butter in a small pan. Stir over a low heat until sugar is dissolved. Add custard, stir over a low heat for about 5 minutes or until heated through.
6 Serve warm cherry puddings drizzled with warm caramel custard and sugared red cherries.