1. Preheat oven to 180°C.  Brush 8 x ¾-cup capacity pudding basins with melted butter. Put dates and bicarb soda into a bowl. Add boiling water and stand for 20 minutes or until cold.

2.Combine flour, cardamom, brown sugar and coconut in a large mixing bowl. Add the date mixture, oil, eggs and carrot and stir until well combined. Spoon into prepared pudding basins. Stand the basins in a large, deep roasting pan and pour in enough boiling water to come halfway up the sides of the basins. Cover with a double sheet of aluminium foil. Cook for 1 hour to 1 hour 15 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in basins, before turning out onto plates, to serve. Serve with butterscotch sauce.

3. To make Butterscotch sauce: put cream, sugar and butter into a small saucepan over medium heat. Stir constantly for 8 minutes or until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 20 minutes, stirring occasionally until the sauce is thick. 

Cook’s tip
* The butterscotch sauce will keep in a sealed container in the fridge for up to 2 weeks where it will become thicker. It can be dolloped on cold or reheated over a low heat for a warm sauce.