sticky date & apple puddings with pecan butterscotch sauce

Ingredients

2 cups chopped pitted dates

2 cups water

1 teaspoon baking soda

100g butter — softened

1 cup brown sugar

3 eggs

1½ cups self-rising flour

½ teaspoon ground allspice

1 apple — peeled and cut into 1cm pieces

Pecan Butterscotch Sauce

1 cup brown sugar

200ml cream

100g butter

¼ cup chopped toasted pecans

Method

1. Preheat the oven to 180°C (160°C fan bake). Grease a 6-count Texas muffin tray.
2. Place the dates and water in a saucepan and bring to the boil.
3. Remove from the heat and stir in the baking soda. Cool slightly.
4. Beat the butter and sugar with an electric mixer until creamy.
5. Beat in the eggs, one at a time.
6. Sift in the flour and allspice and mix until smooth.
7. Stir in the diced apple and the cooled date mixture.
8. Divide between the prepared muffin cups and bake for 25 minutes or until a skewer comes out clean.
9. To make the Pecan Butterscotch Sauce, combine the sugar, cream and butter in a saucepan and bring to the boil. Simmer for 2 minutes, stirring occasionally.
10. Stir in the pecans and drizzle over the warm puddings.