6 oz chopped dates
1 teaspoon baking soda
2 oz butter
3/4 c granulated sugar
2 eggs
3/4 c flour
1 tsp vanilla

sauce ingredients:

1 ¼ c of cream
2/3 c brown sugar
2 ½ oz butter

Put 6 oz. of chopped dates in a saucepan with 1 ¼ c of water bring to the boil.

Let cool down add 1 teaspoon of baking soda and leave to one side.

Next cream 2 oz of butter with ¾ c of caster (fine granulated) sugar in a mixer, then fold in 2 whole eggs one at a time to the sugar and butter mix. Fold 3/4 c of self-raising flour and 1 teaspoon of vanilla essence

Put mixture in a lined cake tin (I’m not sure if this is a 9x9 tin or a 9x13 tin – Check the amount of batter beforehand) and bake at 300 F for 30-45 mins

To make the sauce (butterscotch)

boil 1 ¼ cup of cream in one saucepan

then in another heat 2/3 c of brown sugar and 2 ½ oz of butter until it looks like caramel

then add the hot cream

TAKE CARE the mixture will be very hot.

Let cool a little before using.

Cut pudding into slices and serve with the butterscotch sauce on the top (and cream too!)