Sticky date muffins

Instructions

1. Preheat the oven to 180°C (160°C fan-forced). Line a muffin tin with muffin papers.
2. In a medium bowl, combine the dates and bicarb soda. Pour over the boiling water and stand for 10 minutes, then mash the dates with a potato masher or fork to a porridge-like consistency.
3. In a second large bowl, use an electric hand mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time. Gradually add the flour and baking powder. Mix until just combined, then add the mashed dates to the batter and beat until just combined.
4. Evenly divide the batter between the muffin papers, filling each cavity to two-thirds full. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
5. Meanwhile, make the butterscotch sauce. Heat the ingredients in a small saucepan over medium heat, until the mixture comes to a simmer. Cook for 2 minutes, stirring occasionally, until thickened, then remove from the heat.
6. Remove the muffins from the oven. Use a skewer to poke around 10 holes into each muffin. Pour 1 tbsp butterscotch sauce over each muffin, allowing them to soak for 10 minutes.
7. Serve the sticky date muffins warm with the remaining sauce on the side. Serve with vanilla ice-cream.