Date pudding with butterscotch sauce, lactose free

Ingredients

• 290 g Dates, chopped
• 250 ml Water, boiling
• 190 ml Cream, light, lactose free
• 80 g Brown sugar
• 190 g All purpose flour
• 40 g Sugar
• 140 g Unsalted butter, lactose free
• 2 pcs Eggs
• 1 tsp Baking soda
• 1 tsp Baking powder

Method

1. Preheat oven to 180°C.
2. Brush six 185ml non-stick muffin pans with a small amount of melted butter and line the bases with parchment paper.
3. Sift flour and baking powder in bowl.
4. Combine the dates, water, and baking/bicarbonate soda in a bowl.
5. Set aside for 10 minutes to soften. Use a fork to coarsely mash.
6. Beat 80g butter and sugar in a bowl until pale and creamy.
7. Add the eggs one at a time, beating well after each addition.
8. Fold in the dates and the combined flour.
9. Spoon the mixture into the prepared pans then smoothen the surfaces with spatula.
10. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped.
11. Set on wire rack to cool slightly.
12. Meanwhile, place the cream, brown sugar, and remaining butter in a saucepan over medium heat.
13. Cook, stirring, for 5 minutes or until smooth.
14. Divide the puddings among serving plates; drizzle with sauce.
15. You can decorate the pudding with pecans but this is optional.