Sticky Date Pudding with Butterscotch Sauce

Date Pudding

• 180 gms – 6 1/3 oz. dates pitted and roughly chopped
• 310 ml – 1 ¼ cups water
• ½ tsp bicarbonate of soda
• 165 gms - ¾ cup firmly packed brown sugar
• 60 gms – ¼ cup butter softened and chopped
• 2 eggs
• 150 gms – 1 cup self-raising flour sifted

Butterscotch Sauce

• 50 gms – 3 ½ tbsp butter
• 220 gms – 1 cup brown sugar
• 250 ml – 1 cup cream
• 1 tsp vanilla extract