Preheat oven to 180 C. Butter a square baking dish (22 x 22 cm) or individual pudding moulds if you prefer.
Place the dried fruit into a heat proof bowl. Add the hot tea and leave to soak for a few minutes. In a separate bowl combine all the dry ingredients, the flour, ground almonds, bicarbonate of soda, baking powder, spices, salt and xanthan gum. Set aside.
In a medium sized bowl, cream the butter and sugar together until pale and fluffy. Add the egg little by little until the mixture resembles mayonnaise. Now add the mashed bananas and the softened dried fruit along with the tea. Mix through and then fold in the dry ingredients. Mix until just combined. Pour into the prepared baking dish (or moulds) and bake for 20- 25 minutes until a skewer inserted in the middle comes out clean.
Make the sauce while the pudding is in the oven. Combine the butter and sugar in a saucepan and melt over medium heat. When the butter has melted and the sugar has dissolved, add the double cream. Simmer for 3-4 minutes until thickened and the sauce is a light golden toffee colour. You can make the sauce ahead of time and reheat it in a microwave or on the stove as needed before serving.
To serve, cut the pudding into squares and drizzle with the hot butterscotch sauce. Add ice cream or cream as required. The pudding is best served warm.