Sticky date pudding

Preheat oven at 180C. Grease 8-10 ramekins with butter and reserve.

In a bowl add chopped dates, sprinkle it with baking soda and add boiling water. Let it set aside for 10 minutes and then mash it with a fork or a potato masher.

Mix the brown sugar and butter together until creamy, add eggs and lastly fold in the flour and baking powder until combined. Mix the whole egg and butter mixture with the date mixture.

Pour the mixture into the prepared ramekins with an ice-cream scoop for even distribution of batter. Bake it in the oven for 20-25 minutes until a toothpick inserted in the center comes out clean.

Add all ingredients in a saucepan and let it come to a boil, whisking occasionally until a nice caramelized flavor is developed. (5-8 minutes after boil)

Poke holes in the baked pudding and pour over ½ cup of the sauce per ramekin or as desired and let it soak.

Serve warm with vanilla whipped cream and butterscotch sauce.