Method

1. Preheat oven to 180°C. Grease bases of eight 1-cup (250ml) dariole moulds or ramekins. Line with baking paper.
2. Combine fig, date, tea bags, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 mins to soak. Discard the tea bags.
3. Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add fig mixture, flour and cinnamon. Stir to combine. Spoon mixture evenly among prepared moulds or ramekins. Place on a baking tray. Bake for 30 mins or until a skewer inserted in the centres comes out clean.
4. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Increase heat to medium. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Set aside to cool slightly. Transfer to a heatproof jug.
5. Turn the puddings onto serving plates. Drizzle with butterscotch sauce. Serve warm with whipped cream.