Preheat oven to 180 C. Grease 4 x 1 cup ramekins. Combine dates and just-boiled water in a heatproof bowl. Stir in bicarbonate of soda (mixture should fizz). Stand for 10 mins.
Place plain flour in a small bowl. Rub in butter to make fine crumbs. Stir in oats, pecans and sugar. Using an electric mixer, beat extra butter and extra sugar in a bowl until creamy. Add egg, beating well. Fold in combined self-raising flour and extra plain flour alternately with date mixture, until combined. Spoon miture into ramekins. Sprinkle with oat mixture. Bake for 20 mins.
Sprinkle with chocolate bar; bake for a further 5 mins or until golden brown. Serve with Butterscotch Sauce.
TIP: BUTTERSCOTCH SAUCE – Combine ¾ thickened cream, ½ cup firmly packed brown sugar and 50 g butter in a small heavy-based saucepan over low heat. Cook and stir for 2 mins or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat; simmer, stirring, for 5 mins or until sauce thickens. Makes 1 cup.