Preheat oven to 180°C conventional or 160°C fan-forced.
Grease a deep 20cm square cake tin or a loaf tin. Line base with baking paper.
In a large bowl combine the dates, baking soda and boiling water, stand for 5 minutes.
Add butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.
Add eggs and flour, mix until just combined. Pour mixture into prepared tin. Bake 45 – 50 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 medium sized pan, stir over low heat until sugar is dissolved and butter melted.