Place dates and bicarbonate of soda in a large silicone bowl. Add boiling water. Stand for 20 minutes.
In sauté pan melt butter over low- medium heat, remove pan from heat and whisk in brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Using silicone spatula spoon, stir in date mixture and flour. Stir to combine all the ingredients.
Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out using splatter cover onto chopping board. Cut into wedges.
To make Butterscotch Sauce: combine 220g brown sugar, 300ml thickened cream and 100g butter (chopped) in a saucepan over medium heat and bring to the boil stirring continuously. Reduce heat to low. Simmer for 2 minutes.
Serve warm wedges of pudding with hot butterscotch sauce, and double cream or ice cream.
