Preheat oven to 180°C/350°F (160°C fan-forced).

Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square cake pan with overhang.

Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)

Place butter and sugar in a bowl. Beat until combined and smooth.

Add eggs, beat until incorporated.

Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated.

Add dates, mix quickly until dates are well incorporated into the batter. (Note 2) Follow directions to make one pudding or individual ones.

Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.

While still hot, poke about 40 holes all over the surface using a skewer. Pour over ½ cup Butterscotch Sauce, leave to soak for 10 minutes.

Use overhang to lift cake out. Cut, serve warm with remaining warm sauce and ice cream or cream.

Pour batter into pudding moulds, only fill ⅔ of the way up.

Bake for 25 minutes, or until skewer inserted into the centre comes out clean.

While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes.

Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.

Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.

Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.