A delicious and toe-warming Australian dessert that is similar to English Sticky toffee pudding. This is perfect for winter and even summer if you love dates and butterscotch sauce!
Add boiling water to dates and 1/2 tsp baking soda. Set aside for 15 mins.
Cream sugars and butter.
Add and beat eggs until pale.
Add vanilla extract, baking powder, baking soda, salt, nutmeg and flour.
Gently fold till well combined.
Add dates and combine until batter is smooth. Some chopped pieces of date will remain.
Butter ramekins and divide batter between the 5 ramekins. Fill half way up.
Bake at 180c for 22-25 minutes.
Let cool for 10 minutes before removing from ramekins.
Combine ingredients and bring to boil, stirring continuously once mixture comes to boil. Make sure to stir with wooden spoon.
Simmer for 2-3 minutes until it's reached a rich butterscotch colour and take off heat.
Place pudding on a plate and drizzle generously with butterscotch sauce.
Drizzle 1 tbsp of cream on each pudding.
Take a bite, die and go to heaven.