Sticky ginger and walnut puddings with butterscotch sauce

Method

1. Heat the oven to 180°C/160°C fan/ gas 4. Put the dates in a medium heatproof bowl, pour over the boiling water and add the bicarbonate of soda (see Know-how). Stir well, then set aside to soak. Lightly grease the pudding dishes with butter.
2. In a large mixing bowl, using an electric mixer, cream together the butter and muscovado sugar until pale and fluffy. Add the eggs, one by one, mixing well between additions. Add both gingers, the flour, walnuts, treacle and dates with their soaking liquid, then beat until incorporated.
3. Pour the batter into the prepared dishes, transfer to the oven and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Remove and leave to cool for around 10 minutes while you make the butterscotch sauce.
4. Put all the sauce ingredients, apart from the salt, in a heavy-based saucepan and heat gently until the sugar has dissolved and it has a smooth, liquid consistency. Turn the heat to high and bubble for a few minutes, then stir in the salt. Drizzle some of the hot sauce over the tops of the puddings for a glossy finish, then pour the rest into a jug to serve alongside. Serve immediately.