These individual Texan sized puddings are delicious! While they are quite large, they are not as dense as you would normally expect with a sticky date pudding so there is a nice balance. I always used large eggs in any recipe, about 65-70gram eggs. If you only have small eggs (about 50grams), that's fine. Just add an extra egg for every four eggs required.
Put the dates and water in a heavy based saucepan. Bring to the boil over medium to high heat, stirring continuously with a flat-bottomed wooden spoon.
Remove from the heat and add ginger and bicarbonate soda. Stir until well combined.
Cover saucepan with cling wrap and let the mixture cool to room temperature.
(This mixture is best made the day before to allow the dates to absorb more of the water).
Preheat oven to 180 degrees (160 degrees fan forced).
Grease 2 'Texas Muffin Tins' with butter (available in Coles) or any large muffin tins.
Sift together the self raising flour, ground cloves and mixed spice.
In a separate bowl, cream the butter for 1-2 mins. Add half the castor sugar and beat for 2 mins. Add remaining castor sugar and beat for 2 mins until mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy.
Use a rubber spatula to fold in the flour mixture until well combined.
Fold in the cool date mixture until thoroughly combined.
Spoon the mixture into the muffin tins, filling each a little more than 3/4 full.
Bake in the oven for about 35-40 mins or until they spring back when touched lightly in the middle.
Please note: The cakes may go really brown on the edges. Don't worry, they are not burning :)
Once cakes are cooked, remove from the oven and let them rest for 2-3mins until removing them from the tins.
Please see footnote for serving suggestion.
Combine the brown sugar, unsalted butter and thickened cream in a small saucepan over medium heat until butter melts and sugar dissolves.
Bring to the boil stirring constantly for about 5 mins or until sauce thickens slightly.
Set aside to cool slightly.
Place each Sticky Date Cake upside down in dessert bowl.
Pour some of the hot butterscotch sauce over each cake, followed by a big scoop of creamy vanilla ice-cream.
Place two vanilla wafer biscuits into the ice-cream so they form a 'V' shape.