Ingredients:

  • 225g chopped pitted dates
  • 270 ml boiling water
  • 1 tsp bicarbonate of soda (baking soda)
  • 55g unsalted butter, softened
  • 170g light brown sugar, packed
  • 2 large eggs
  • 225g self-raising flour
  • Pinch of salt
  • 115g unsalted butter
  • 115g light brown sugar, packed
  • 140ml double cream (heavy cream)
  • 1 tbsp black treacle (molasses), optional
  • Pinch of salt

Instructions:

  1. Combine dates and boiling water, add bicarbonate of soda, and let stand for 30 minutes to soften.
  2. Beat butter and sugar until light and fluffy.
  3. Gradually beat in eggs, one at a time.
  4. Sift together flour and salt, then gently fold into the wet ingredients.
  5. Fold the date mixture into the batter.
  6. Pour into prepared tin and bake until a skewer inserted into the centre comes out clean.
  7. Melt butter and brown sugar in a saucepan for the butterscotch sauce.
  8. Stir in cream and black treacle (if using), then simmer until slightly thickened.
  9. Serve warm pudding drizzled generously with butterscotch sauce.