STICKY DATE PUDDING Mejool dates, butter, brown sugar, self-raising flour, eggs, Ricard (an anise and liquorice flavoured liqueur), espresso coffee, water
BUTTERSCOTCH SAUCE Butter, sugar, cream
Remove puddings & place in individual heatproof bowls & place on a tray (for handling)
Divide the sauce over each pudding.
Bake puddings for 15 minutes in a preheated oven at 180 degs. (can microwave for 90 seconds each on med-high)
Optional: Add vanilla ice cream & devour!