Ingredients:

melted butter, to grease

285 g (1 3/4 cups) pitted dates, halved

250 ml (1 cup) boiling water

1 teaspoon bicarbonate of soda

80 g butter, at room temperature

100 g (1/2 cup) caster sugar

2 eggs

115 g (3/4 cup) self-rising flour, sifted

75 g (1/2 cup) plain flour, sifted

185 ml (3/4 cup) pouring cream (sauce)

160 g (1 cup, lightly packed) brown sugar (sauce)

60 g unsalted butter, chopped (sauce)

double cream, to serve (sauce)

Directions:

1. Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.

2. Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash. Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour.

3. Spoon the mixture into the prepared pans and smooth the surfaces.

4. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

5. To make the butterscotch sauce. Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Bon Appetit!