• Place the dates and water in a large saucepan and bring to the boil and boil for around 10 minutes.
• While that’s boiling, beat the butter and brown sugar together until light and fluffy.
• Add in the eggs one at a time and beat between each addition.
• Remove the dates from the heat and add in the baking soda and mix through.
• Pour the liquid date mixture through the butter mixture and mix together.
• Add in the wholemeal flour and baking powder and mix in.
• Preheat the oven to 180°C (350°F) and grease either 6-8 ramekins and pour the mixture into the tins.
• Bake for 20-25 minutes or until a skewer inserted comes out clean.
• Allow to cool before turning the puddings/pudding out.

Butterscotch Sauce;

• Place the butter, brown sugar and cream in a saucepan and slowly bring to the boil while stirring.
• Boil for 5 minutes and then remove from the heat.
• Serve the puddings warm with a generous pour of butterscotch sauce!
• (To reheat the puddings, place in the microwave for 1 minute and 30 seconds)