Muffin Ingredients

170g pitted and chopped dates
1 teaspoon bicarbonate of soda
60g softened butter
170g caster sugar
2 eggs
170g self-raising flour
1/2 teaspoon vanilla extract

Butterscotch Sauce Ingredients

100g butter
110g brown sugar
125ml heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 160°C. Combine the chopped dates with 300ml of water in a saucepan and bring to a boil. Remove from heat and stir in the bicarbonate of soda. In a separate bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the flour, the date mixture, and vanilla until just combined.
Pour the batter into lined muffin tin. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
While the muffins are baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, vanilla, and salt. Cook, stirring constantly, for 3-5 minutes until the sauce thickens and becomes smooth.
Once the muffins are out of the oven, poke holes in the top with a skewer or fork. Pour a portion of the warm butterscotch sauce over the muffins to allow it to soak in. Serve the muffins warm with the remaining sauce on the side and a scoop of ice cream.