Put the dates and water into a medium saucepan over high heat

When the mixture starts to boil, add the bicarbonate of soda and the 60g butter ( be careful, the mix will fizz quite a bit!)

Remove from the heat, stir and set aside for half an hour

Preheat the oven to 180ºC/350ºF/Gas mark 4

Line the circumference & base of a 20cm diameter round spring-form cake tin with baking parchment/ greaseproof paper

Put the cooled date mixture into a food processor and pulse a few times to make a chunky paste

In a small measuring jug, lightly beat the eggs before adding the vanilla extract

Pour into the date mixture and pulse a few more times until just combined

In a medium mixing bowl, sift in the flour

Add 100g Demerara sugar and 50g Muscovado sugar and combine with the flour

Pour the date & egg mixture into the flour & sugar mixture, gently folding the ingredients together until just combined

Pour the batter into the prepared cake tin

Bake for 50-60 minutes or until a skewer inserted into the centre of the pudding comes away clean

Remove from the oven and leave the pudding in the tin on a wire rack and allow it to cool for 10 minutes

With a wooden or metal skewer, make several deep holes in the pudding

Set aside while you make the butterscotch sauce

Put all the butterscotch sauce ingredients into a small saucepan

Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble

Reduce the heat and simmer for a further 5 minutes, stirring occasionally

Carefully pour 125ml of the hot butterscotch sauce evenly over the top of the pudding

Allow the pudding to stand for at least 5 minutes before removing from the cake tin