Preheat oven to 180°C conventional or 160°C fan-forced. Grease a 20cm square cake tin. Line the base with baking paper.
In a large bowl combine the dates, Edmonds Baking Soda and boiling water. Stand for 5 minutes.
Add Tararua Butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.
Add Edmonds Self Raising Flour and eggs; mix until just combined. Pour mixture into prepared tin. Bake for 35-40 minutes or until cooked through.
Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot butterscotch sauce poured over the top.
Butterscotch Sauce (or drizzle pudding with Chelsea Butterscotch Natural Flavoured Syrup):
Combine all ingredients in a medium-sized saucepan. Stir over low heat until sugar is dissolved and butter melted.