Sticky cranberry and butterscotch puddings

Step 1

Preheat the oven to 170C. Grease and line the base and sides of eight 200ml dariole moulds.

Step 2

Place dates, vanilla and 3/4 cup (185ml) water in a saucepan over medium heat. Bring to a simmer, then add bicarbonate of soda. Remove from heat and set aside for 10 minutes.

Step 3

Meanwhile, beat butter and caster sugar with electric beaters until thick and pale. Add eggs, 1 at a time, beating well after each addition. Fold through the date mixture. Sift over the flour and mixed spice, then fold in the craisins.

Step 4

Divide batter evenly among moulds, then place on a baking tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean. Cool in moulds for 5 minutes before inverting onto the baking tray.

Step 5

For the sauce, place brown sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 3-4 minutes until sugar dissolves, then cook for 2-3 minutes until thickened. Add cranberries and cook for a further 1 minute. Drizzle puddings with sauce and serve with extra cream.