Ingredients
For the Sticky Date Pudding:
300g (10.5 oz) pitted dates, chopped
1 teaspoon baking soda
375 ml (1.5 cups) boiling water
1 ¾ cups (210g) all-purpose flour, sifted
40g (⅓ cup) packed light brown sugar
80g (⅓ cup) softened butter
2 large eggs
1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
¼ teaspoon ground cinnamon
1 ½ teaspoons baking powder

For the Butterscotch Sauce:
75g (¼ cup + 2 tablespoons) butter
1 tablespoon honey
1 teaspoon salt
1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
180g (¾ cup) packed light brown sugar
400ml (1 ¾ cups) full-fat cream

Instructions
1. Preheat the Oven and Grease Pan: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Grease an 8-inch square cake pan.

2. Make the Date Base: In a bowl, combine the chopped dates and baking soda. Pour over the boiling water and let it sit for 10 minutes. Mash the softened dates with a potato masher or fork until it resembles a thick, lumpy paste.

3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.

4. Beat in Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (or vanilla bean paste).

5. Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and ground cinnamon.

6. Assemble the Batter: Gradually add the dry ingredients to the wet ingredients, folding through until just combined. Don't overmix. Finally, fold in the mashed date mixture thoroughly.

7. Bake the Pudding: Pour the batter into the prepared cake pan and smooth the top. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.

8. Make the Butterscotch Sauce (While Pudding Bakes): In a saucepan over medium-low heat, combine the honey, butter, and salt. Simmer for about 5 minutes, stirring occasionally, until the mixture turns a deep golden brown color similar to golden syrup.

9. Finish the Sauce: Add the remaining butterscotch sauce ingredients (brown sugar, cream, and vanilla extract) to the saucepan. Simmer for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

10. Assemble and Serve: While the pudding is still hot, use a skewer to poke about holes over the surface. Carefully spoon over the butterscotch sauce over the pudding until the top is thinly coated, then allow it to soak in for 10 minutes.

11. Cut and Enjoy: Cut the warm sticky date pudding into squares and serve with the remaining warm butterscotch sauce and a scoop of ice cream, if desired.

Tips:

• Make sure the dates are softened by soaking them in hot water for the full 10 minutes. This ensures a smooth and moist cake texture.

• Don't overmix the batter once you add the dry ingredients. Overmixing can lead to a tough pudding.

• Feel free to adjust the amount of brown sugar in the butterscotch sauce depending on your desired level of sweetness.

• Leftover sticky date pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.