Sticky date pudding with butterscotch sauce

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An utterly indulgent recipe filched from a friend

Ingredients

Pudding

2 tablespoons caster sugar
1 cup seeded dates
¾ cup boiling water
1 teaspoon bicarbonate of soda
50g butter, chopped
2/3 cup firmly packed brown sugar
2 eggs
¾ cup self-raising flour
1 x 300ml carton thickened cream

Sauce

2/3 cup thickened cream
100g butter, chopped
½ cup firmly packed brown sugar

Method

Pudding

Line 25cm x 30cm slice tin or Swiss roll pan with Gladbake, bringing paper 5cm above edges of pan.
Combine dates, water and soda in a medium bowl. Cover and stand for 5 minutes. Blend or process date mixture butter and brown sugar until almost smooth.
Add eggs and flour and process until just combined.
Pour mixture into prepared pan.
Cook in a moderate oven, 180 degrees for about 30 minutes
You can then try to roll up the cake using the Gladbake, or cut the cake in three and put cream between each layer (much easier).

Sauce

Combine all ingredients in a small pan. Stir over low heat until sugar is dissolved and butter is melted. Serve either drizzled over roll or in a small jug for people to use themselves. Can be served either hot or cold.