To make the puddings, preheat the oven to 180 C (350 F) and grease 8 - 10 ramekins or baking moulds.
In a medium bowl, combine the dates, bicarb soda and boiling water, and set aside to soak.
Using an electric mixer, cream the butter, sugar and vanilla until pale. Add the eggs one at a time, beating well between each addition.
Fold in the flour and salt until incorporated, then gently mix in the date mixture (including the water).
Divide the mixture between the ramekins. Place the ramekins on a tray and bake for 20 - 25 minutes, until a skewer inserted comes out clean. Allow to cool a little.
To make the butterscotch sauce, put all the ingredients in a medium saucepan over a medium heat. Stir to combine and simmer for 5 minutes.
To serve, invert the puddings onto a plate and drizzle with butterscotch sauce.
Makes 8 - 10 puddings, depending on the size of your ramekins.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/07/01/sticky-date-puddings-with-butterscotch-sauce/