3/4 cup (150g) finely chopped dried figs
3/4 cup (120g) finely chopped dates
2 Earl Grey tea bags
1 1/4 cups (310ml) boiling water
1 tsp bicarbonate of soda
125g butter, softened
3/4 cup (165g) brown sugar
3 Coles Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 tsp ground cinnamon
Whipped cream, to serve
1 cup (220g) brown sugar
1 cup (250ml) thickened cream
50g butter, chopped
- Combine fig, date, tea bags, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 mins to soak. Discard the tea bags.
- Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fig mixture, flour and cinnamon. Stir to combine. Spoon mixture evenly among prepared moulds or ramekins. Place on a baking tray. Bake for 30 mins or until a skewer inserted in the centres comes out clean.
- Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool slightly. Transfer to a heatproof jug.
- Turn the puddings onto serving plates. Drizzle with butterscotch sauce. Serve warm with whipped cream.