Sticky date molten lava choc pudding

Method

• 1
  Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost to the boil. Pour cream over the chocolate and set aside for 5 minutes or until the chocolate melts. Stir to combine. Place in the fridge for 6 hours or until firm enough to scoop.
• 2
  Preheat the oven to 160C/140C fan forced. Grease six 250ml (1 cup) pudding moulds with melted butter and line the bases with baking paper.
• 3
  Put the dates and water in a saucepan over medium heat and bring to the boil. Add the bicarb and set aside for 10 minutes to cool slightly. Use a fork to mash the dates slightly.
• 4
  Meanwhile, for the butterscotch sauce, place the caster sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until golden. Remove from heat. Carefully stir in the cream until combined. Stir in the butter and the golden syrup. Pour half the sauce into a heatproof bowl. Cover and place in the fridge for 25-30 minutes to thicken slightly. Reserve the remaining sauce at room temperature.
• 5
  Use electric beaters to beat the butter and muscavado sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Gradually stir in the combined flours, alternating with the date mixture.
• 6
  Pour half the mixture among the prepared moulds. Place a heaped teaspoonful of chocolate ganache in the centre. Spoon the remaining mixture on top. Use a spoon to smooth the surface and enclose the chocolate. Place on a baking tray and bake for 30 minutes or until firm. Gently turn onto a wire rack set over a baking tray. Brush the puddings with the reserved butterscotch to coat. Transfer to a serving plate. Top with a dollop of cream and drizzle with the thickened butterscotch sauce.