Place the dates and water in a saucepan and bring to a boil over high heat. Remove from the heat, add the bicarbonate of soda, and stir until the dates start to soften. Set aside to cool, stirring occasionally.

In a mixing bowl, beat the butter and sugar with a hand mixer until creamy. Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.

Stir in the cooled date mixture until combined. Gently fold through the sifted flour until the batter is smooth.

Divide the mixture evenly among eight moulds, filling each about ⅔ full.

Arrange the moulds in a baking tray and carefully pour hot water into the tray until it reaches ⅓ of the way up the sides of the moulds.

Bake in a preheated oven at 180°C – 355°F (160°C – 320°F fan-forced) for about 40 minutes, or until golden brown and a skewer inserted in the centre comes out clean.

Combine the butter, sugar, cream, and vanilla in a small saucepan. Cook over low heat until the butter melts and the sugar dissolves.

Bring the sauce to a gentle boil, then reduce the heat and simmer for 5–6 minutes, or until slightly thickened.

To serve, invert each hot pudding onto a serving plate and spoon over the warm butterscotch sauce.