STICKY MOCHA PUDDINGS WITH BUTTERSCOTCH SAUCE

Preparation Method :

• Preheat the oven to Gas Mark 4 / electric oven 180°C.
• Put the dates in a saucepan with the water bicarbonate of soda and coffee, bring to the boil and then allow to stand for about 10 - 12 minutes.
• Place a roasting tin half filled with water in the oven. Grease and base-line six ramekins with discs of baking parchment.
• Cream the butter with the sugar until light and fluffy, then gradually beat in the eggs. Sift the flour and cocoa together and fold into the mixture.
• Fold in the remaining ingredients, including the dates and their soaking liquid, mix well and divide between the ramekins. Bake for 40 minutes or until risen and firm to the touch
• Cover the tops with a sheet of foil towards the end of the cooking to prevent the tops from burning.
• Butterscotch Sauce: Place all the ingredients in a saucepan and stir until the sugar dissolves. Bring to the boil and boil for 2 minutes, stirring.
• Loosen the puddings and invert on to serving plates. Remove the parchment. Pour the sauce over the tops and serve.