Meanwhile, chop dates to approximately 1cm in size and place into a heat-proof bowl. Add bicarbonate of soda. Once water is boiled, pour water over the dates and mix briefly. Set aside for 30 minutes.

Meanwhile, place butter, sugar and salt in a stand mixer fitted with a paddle attachment on high speed for 5 minutes or until very light and creamy. Add egg and egg yolk and continue to mix on medium speed for 2 minutes, or until well combined.

Remove bowl from the mixer. Add self-raising flour to the creamed butter and egg mixture and use a silicone spatula to gently fold ingredients together until almost fully combined. Add the date mixture and continue to stir with the silicone spatula until the mixture is fully combined.

Divide the mixture between the cake pan. Bake until a skewer inserted into the middle of the puddings comes out with a few moist crumbs clinging to it, about 20 minutes.

Remove the puddings from the oven and stand for approximately ten minutes before inverting onto a wire rack. Set aside at room temperature until ready to serve.

For the Bourbon Butterscotch Sauce:

place sugar, butter and cream in a saucepan and place over medium high heat, stirring constantly, until the mixture begins to boil. Reduce the heat to low and simmer, stirring continuously, for five minutes.

Add 30ml bourbon to the sauce and boil for a further minute, then remove from the heat. Allow to stand for 5 minutes, then add remaining 30ml bourbon and salt, to taste. Set sauce aside at room temperature until ready to serve.