1. Pre-heat the oven to 200°c.
2. In a pan, over a low heat bring to a simmer the dates, water and bicarbonate of soda, stirring well to combine. Simmer for approximately 15 minutes or until the dates break down into a paste. Remove the date mixture from the heat and set aside to cool.
3. In a mixing bowl, cream the Flora Buttery and sugar together. Add the beaten eggs, date mixture, mincemeat and glacé cherries one at a time then stir until well combined. Add the flour into the mixture and fold in gently.
4. Grease 12 x 100ml pudding basins with butter and line the bottom with a disc of parchment paper.
5. Divide the batter among the pudding basins, place the pudding basins into a roasting tin and bake for approximately 30 minutes or until well-risen and springy to the touch. Remove from the oven and set aside to cool slightly.
6. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for approximately 5 minutes until a smooth mixture is formed. Remove from the heat and whisk in the grated chocolate until smooth.
7. To serve, turn the puddings out onto a serving plate, spoon the sauce on top and drizzle over some cream.