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Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper
Use a wooden spoon or food mixer whisk to cream the butter and sugar. Slowly add the beaten eggs until combined and carefully fold in the sieved flour and set aside
Meanwhile, mix together the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour into the creamed pudding mixture
Bring together to create a very runny batter. Pour into the prepared cake tin and bake for 1 hour 15 minutes, or until springy to the touch
While the pudding is baking, make the butterscotch sauce. Combine the butter and sugar in a small pan and place on a low heat. Stir to dissolve and combine, then mix in the cream to finish. Keep warm
Cut the pudding into 8 equal-sized portions, warm through in the microwave if necessary and serve with the hot butterscotch sauce and vanilla ice cream. You can also serve with fresh cream or crème fraîche