80gunsalted butter, softened, plus extra to grease
150gdark brown sugar
Start the butterscotch sauce 2 hours before making the puddings.
In a small heavy based saucepan over low-medium heat, melt the butter and sugar together until smooth. Allow it to come to a simmer and gently bubble for around 3 minutes until foamy, stirring every now and then.
Carefully add the cream and immediately whisk it in. Let the mixture come to a rolling boil, stirring now and then, for around 10 mins until thickened. You should be able to see the clean bottom of pan when dragging the spoon through. Add the vanilla and salt and whisk well.
Being very careful, use a small cookie scoop (or two spoons) to fill small ice cube trays or silicone chocolate moulds with mixture then place in the freezer to set.. (Each pudding will need about 1 1/2 teaspoons worth of butterscotch sauce - see notes)
For the cakes
In a small bowl, pour the boiling water over the dried fruit. Add the baking soda, give it a stir then let it sit for 15 minutes before proceeding.
Preheat the oven to 190C / 375F / 170C fan forced. Grease and lightly flour 6x 1 cup capacity ramekins or dariole moulds making sure to tap out the excess flour. Sit them on a baking tray.
Sift together the flour, baking powder, allspice, ginger and cinnamon and set aside.
Beat together the sugar and butter until creamy, then add one egg and beat until fully combined, scraping down the sides of the bowl as necessary. Add the second egg and beat well. Finally add the vanilla and beat.
Add the flour in 2 parts and beat (on the lowest speed if using a stand mixer or electric beater) until JUST combined.
Add the fruit and liquid and again, beat until just mixed through.
Divide the batter evenly between the moulds.
Take your frozen butterscotch sauce out of the freezer and drop one into the centre of each pudding, then gently press down on each of them just a little until almost completely submerged.
Bake for 18 minutes. Remove from oven and allow them to sit for at least 5 minutes. This will make them easier to remove from the moulds.
While the puddings are cooking, place the remaining butterscotch into a small saucepan and heat gently to melt. Add 2-3 tablespoons of cream to make it a pouring consistency then pour into a small jug.
If using moulds, run a thin knife (a small spatula is perfect) round the edge of each making sure not to cut into the pudding itself. Sit the serving plate on top, upside down, then flip it over and the cake should slide straight out.
Serve with the remaining butterscotch sauce and whipped cream or icecream.
I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Start this recipe at least 2 hours ahead to give the butterscotch sauce time to freeze.
When portioning out the butterscotch sauce, I used small dome shaped chocolate moulds and put 2 together when I pushed them into the batter. About 1 1/2 teaspoons is right. If you use too much the puddings will fall apart when you try to unmould them (but they’ll still taste really good).