Ingredients
| 300g pitted dates | |
| 1 teaspoon baking soda | |
| 310g unsalted butter | |
| 600g soft brown sugar | |
| 550ml cream | |
| 1 teaspoon vanilla essence | |
| 1 egg | |
| 225g plain flour | |
| 1½ teaspoons baking powder |
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Instructions
| 1. | Soak the dates overnight in 300ml tepid water mixed with the baking soda. |
| 2. | Heat the oven to 185°C. |
| 3. | Generously grease 8 rectangular silicone cake moulds. |
| 4. | In a heavy-bottomed pot melt 250g butter over a low heat, then add 500g soft brown sugar and stir. |
| 5. | Once they are completely melted together, turn the heat up and gently boil for about 5 minutes until the toffee is dark amber in colour and at soft crack stage (150°C). |
| 6. | Remove the pot from the heat, briefly let the bubbles subside then carefully pour 250ml cream into the pan. |
| 7. | Whisk carefully to incorporate and set the butterscotch aside. |
| 8. | Cream the remaining 60g of softened butter in the kitchen mixer with 100g soft brown sugar and the vanilla essence until it is pale and fluffy, about 2-3 minutes. |
| 9. | Add the egg and beat well. |
| 10. | Drain the dates, reserving the liquid. |
| 11. | Scatter a couple of dates at the bottom of each mould. |
| 12. | Use a potato masher to make a coarse mash out of the remaining dates and stir them back into the date liquid. |
| 13. | Sift the flour and baking powder together and fold into the creamed mixture. |
| 14. | Add the date mash into the pudding batter, then stir until just combined. |
| 15. | Pour 1 tablespoon butterscotch over the dates at the bottom of each mould, then divide the cake batter between the moulds. |
| 16. | Add another 1 tablespoon butterscotch over the batter. |
| 17. | Use a knife to marble the butterscotch through the cake. |
| 18. | The remaining butterscotch is to sauce the pudding later. |
| 19. | Bake for 30 minutes then reduce the heat to 160°C and bake for about 18-24 minutes more. |
| 20. | The pudding is cooked when a skewer comes out clean. |
| 21. | Just before serving, whip the remaining cream to soft peaks. |
| 22. | Cool the pudding in the moulds for 30 minutes. |
| 23. | Warm the butterscotch over a low heat. |
| 24. | Invert the puddings onto serving plates and serve immediately with warmed butterscotch and a good dollop of whipped cream. |
Recipes & food styling Tom Hutchison
Photography Amber-Jayne Bain