Butterscotch Pudding Recipe

Preheat oven to 350ºF. 

Combine dates and 1½ cups water in a saucepan over medium heat. Bring to a boil. Add baking soda and stir. Remove from heat. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, cream sugar and butter until fluffy. Add eggs, date mixture, and nuts. Fold in flour.

Pour batter into 6 greased and lightly floured mini Bundt molds until ¾ full. Place molds in a baking pan. Fill pan with hot water halfway up the molds. Bake in the oven for 1 hour or until a toothpick inserted in the center comes out with a few moist crumbs.

Make the butterscotch sauce: Combine all ingredients except rum in a saucepan. Bring to a boil then lower heat and simmer, stirring occasionally, until thick, about 10 to 15 minutes. Add rum and simmer for 2 minutes.

Unmold then serve pudding topped with butterscotch sauce and garnished with walnuts and dried cranberries, if desired.