Step 1

Preheat oven to 180°C. Lightly grease a 28cm 2L-capacity baking dish. Place dates and bicarb in a bowl with 1/2 cup (125ml) boiling water. Set aside for 20 minutes, then strain, reserving the dates. Transfer dates and bananas to a blender and whiz until smooth.

Step 2

Sift flour into a large bowl. Add date and banana mixture, melted butter, sugar, buttermilk and eggs and whisk to combine. Spoon mixture into prepared baking dish, spreading evenly, and bake for 50-60 minutes until golden.

Step 3

Meanwhile, for the hazelnut butterscotch, place sugar and butter in a small saucepan over medium heat and stir until sugar has dissolved. Add cream and whisk constantly for 8-10 minutes until slightly thickened. Add Frangelico and hazelnuts and stir to combine. Set aside and keep warm.

Step 4

Pour butterscotch over hot pudding, scatter with extra chopped hazelnuts and drizzle with cream to serve.