Ingredients

• 1 cup (150g) dried dates, finely chopped
• 1/2 cup (100g) dried figs, finely chopped
• 3 earl grey tea bags
• 1 1/4 cups (310ml) boiling water
• 1 teaspoon bicarbonate of soda
• 125g softened butter
• 3/4 cup (155g) brown sugar
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 1/2 teaspoons Chinese five spice
• Thickened cream or ice-cream, to serve

Butterscotch sauce

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

Method

• Step 1 Preheat oven to 160°C. Grease and line the bases of eight 1-cup (250ml) capacity dariole moulds with baking paper.
• Step 2 Combine dates, figs, tea bags and water in a medium saucepan and place over high heat. Bring to the boil. Remove from heat, add bicarbonate of soda. Set aside for 10 minutes to soak. Remove and discard the tea bags.
• Step 3 Use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add half the combined flours and stir to combine. Add date mixture and five spice and stir to combine. Add remaining flour and stir until just combined. Spoon mixture among the prepared moulds and place on an oven tray. Bake in preheated oven for 40 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside for 5 minutes before turning out onto serving plates.
• Step 4 Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and butter melts. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly.
• Step 5 Pour the hot butterscotch sauce over the puddings and serve immediately with cream or ice-cream, if desired.