Sticky Date and Ginger Pudding with Butterscotch Sauce

For Sticky Date and Ginger Pudding:

• 2 tbsp softened butter
• 3 tbsp caster sugar
• 200gr dates, stones removed
• 300ml water
• 1 tsp bicarbonate soda
• 60gr butter
• 120gr sugar
• 1 ½ tsp ground ginger
• 2 eggs
• 200gr self-raising flour
• Butterscotch sauce, to serve
• Whipped cream, to serve

For Butterscotch Sauce:

• 50gr butter
• 70gr brown sugar
• 100ml cream
• ½ tsp vanilla extract

1. Using a pastry brush, brush the inside of 8 x 200ml (6 1/2 fl oz) dariole moulds or ramekins with softened butter to coat well.
2. Sprinkle in the sugar and turn the moulds around in your hands so the sugar evenly coats the buttered surface.
3. Place dates and water into a saucepan, bring to a boil and leave to cool.
4. Pour into a blender and puree.
5. Add the bicarbonate soda.
6. Beat the butter, sugar and ground ginger together until creamy; add egg and beat till well incorporated.
7. Add pureed dates to the creamed mixture, give a good mix before sifting in flour, and gently fold in.
8. Pour mixture into prepared moulds to ¾’s full and sit moulds into the Tefal Air fryer basket.
9. Cook at 165°C for 10 to 11 minutes until well risen and when tested with a skewer, it comes out clean.
10. Turn out the puddings while hot and serve with butterscotch sauce and whipped cream.
11. For Butterscotch Sauce: Place all ingredients into a small pan. Bring to a boil, stirring until smooth and simmer for 5 minutes. Refrigerate for 10 minutes before serving.