Instructions

For the Sticky Date Pudding

1. Preheat the oven to 180°C (350°F) (without fan).
2. Line the base of a 20 cm (8 inch) cake tin with baking paper and grease the sides with butter.
3. Chop the dates and put them into a medium saucepan with the water (you will need a saucepan which will be big enough to hold all of the cake ingredients later).
4. Cook over medium heat for about 5 minutes, or until the dates are soft and all of the water has been absorbed.
5. Remove the pan from the heat.
6. Stir through the baking soda and butter.
7. Leave the saucepan to cool for about 10 minutes.
8. Stir through the sugar, vanilla extract and eggs.
9. Fold through the flour and baking powder.
10. Pour the cake batter into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted in the middle comes out clean.

For the Butterscotch Sauce

1. Mix together the sugar, cream and butter in a small saucepan.
2. Simmer over medium heat until the butter has melted, the sugar has dissolved, and the sauce has thickened.