Method:
1. Pre-heat oven to 180 degrees C.
2. Brush 4 non-stick muffin pans with melted butter.
3. Combine the dates, water and bicarbonate soda in a bowl. Set aside for 10 minutes to soften, use a fork to mash.
4. Use a planetary mixer to beat the butter and brown sugar in a bowl until pale and creamy. Add the egg and mix well.
5. Add flours and mix until combined.
6. Fold in date mixture.
7. Spoon into prepared pans.
8. Bake for 25-30 minutes
9. Set aside for 5 minutes
10. Make butterscotch sauce by putting butter, cream and sugar in a saucepan over a medium heat and stir until butter has melted. Bring to the boil and cook for 5 minutes or until thickened.
Presentation/garnish;
Spoon sauce over puddings. Garnish with a quenelle of cream and serve.
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