Preheat the oven to 180'C.
Coat the inside of the silicon moulds with softened butter and then dust with flour.
For the puddings:
Place the dates and spices in a saucepan and cover with water. Bring to a simmer over a medium heat and cook for 6-8 minutes until the dates have broken down and most of the water has evaporated. Add the bicarbonate of soda and mix well. Remove from the heat and allow to cool slightly
Place the butter and brown sugar in a food processor and blitz until fluffy. Add the eggs one at a time, fully incorporating each one before adding the next.
Add the dates to the butter, eggs and sugar and blend until smooth. Transfer to a bowl and then fold in the sifted flour.
Pour the mixture into 6 moulds, transfer to the oven and bake for 15-20 minutes. Check the cooking by inserting a small skewer into the centre - your cake is ready when it comes out clean. Allow to cool in the moulds.
For the brandy cream: Mix the icing sugar with the brandy and the double cream. Whisk until it has thickened.
To make the butterscotch sauce, put the sugars in a saucepan over a medium heat until they have melted. Add the butter and mix in with a spoon or spatula. Finally, add the cream and bring back to the boil.
Turn the puddings out of the moulds and pour the butterscotch sauce over them. Finish with a quenelle of the brandy cream.
«This dessert can be cooked as a large pudding. Simply pour the mixture into a large pudding mould and increase the cooking time to 45 minutes.»