Preheat the oven to 375F (190C) and grease 8 ramekins.

Place the dates into a small bowl. In another small bowl, mix together the bicarbonate of soda and coffee and pour over the dates.

Stir together and then pour the boiling water over the top, mix, then set aside for 15 minutes.

Place the butter and sugar into the bowl of a stand mixer and cream together. Slowly add the beaten eggs until combined and then gently fold in the sifted flour.

Pour the date mixture into the pudding mixture and gently mix. The batter will be a runny consistency. Pour the batter into the ramekins and bake for 45 minutes or until springy to the touch and a toothpick comes out clean from the centre.

Remove the puddings from the oven and set aside to cool for 5 minutes.

While the puddings cool, making the butterscotch sauce.

Place the butter into a small pot and melt over medium heat.

When the butter is completely melted, add the brown sugar and whisk constantly until the sugar has dissolved and the mixture is smooth.

Cook for 2-3 minutes further, whisking occassionally until the mixture begins to bubble around the edges.

Slowly pour in the cream and whisk continuously until the sauce is smooth and all the cream is incorporated.

Note: The sauce will bubble up vigorously when the cream is added.

Bring the sauce to a gentle simmer, reduce the heat to low and cook, whisking occasionally for approximately 5 minutes. When the sauce has thickened to your desired consistency, remove from the heat and whisk in the vanilla extract.

Serve the puddings with a generous scoop of vanilla ice cream and a few spoonfuls of hot butterscotch sauce.