Ingredients

• 3/4 cup (135g) chopped dried dates
• 3/4 cup (200g) chopped dried figs
• 1 1/4 cups (310ml) boiling water
• 1 teaspoon bicarbonate of soda
• 2 English breakfast tea bags
• 125g butter, softened
• 3/4 cup (155g) brown sugar
• 3 eggs
• 1 1/2 cups (225g) self-raising flour

Butterscotch sauce

• 50g butter
• 1 cup (200g) brown sugar
• 300ml thickened cream

Method

• Step 1 Preheat oven to 160°C. Line the base and side of a 20cm round cake pan with baking paper.
• Step 2 Combine the dates, figs, boiling water, bicarbonate of soda and tea bags in a medium heatproof bowl. Set aside for 10 minutes to soak. Remove and discard tea bags.
• Step 3 Use an electric mixer to beat the butter and sugar together until pale and creamy. Add the eggs, one at a time, beating until just combined. Stir in flour and date mixture, in batches, alternating between each batch. Pour into the prepared pan. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack.
• Step 4 Meanwhile, to make the butterscotch sauce, combine the butter, sugar and cream in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until butter melts, sugar dissolves and sauce thickens slightly.
• Step 5 Serve the pudding warm or at room temperature with hot butterscotch sauce.