Its moist, its fluffy & it’s so yummy! ❤️ 👅 😋 ⠀

What you’ll Need: 🗒️ ⠀
2 cup (300g) seeded Angas Park dried dates, finely chopped ⠀
1/2 cup (100g) Angas Park dried figs, finely chopped ⠀
1 cup (250ml) water 💦 ⠀
1 cup (220g) firmly packed light brown sugar ⠀
90 gram butter, chopped coarsely ⠀
1 teaspoon baking soda ⠀
2 eggs 🥚 ⠀
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce ⠀
3/4 cup (165g) firmly packed light brown sugar ⠀
1 cup (250ml) pouring cream ⠀
125 gram unsalted butter, chopped coarsely 🧈 ⠀

METHOD

Preheat oven to 180°C. Grease the pudding moulds. ⠀
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. ⠀
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. ⠀
Beat in eggs, one by one, until combined. ⠀
Add flour and date mixture, beating until combined. ⠀
Pour mixture into prepared moulds. ⠀
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. ⠀
Combine extra butter, brown sugar, cream in a small saucepan. ⠀
Stir over low heat until well combined and smooth. ⠀
Drizzle with caramel sauce. Serve pudding with ice-cream.