• Preheat the oven to 180°C/350°F (160°C fan). Grease a shallow dish with butter. My dish measures 23cm x 17cm, but you could use one of a similar size.
• Place the pitted dates in the Thermomix bowl. Add the boiling water and bicarbonate of soda, and let them soak for 10 minutes.
• After 10 minutes, mix the date mixture for 10 sec/speed 4. Scrape down the sides of the Thermomix bowl and mix again for 10 sec/speed 4. Transfer the date mixture to a separate bowl and set aside to cool. Clean and dry the mixing bowl.
• Insert the butterfly whisk. Add the butter and sugar to the Thermomix bowl and mix for 1 min/speed 3. Scrape down the sides of the bowl and mix again for 1 min/speed 3 until creamy.
• Set the Thermomix to run for 30 sec/speed 3. Add the eggs slowly, one at a time, through the hole in the lid. Scrape down the bowl and mix again for 30 sec/speed 3.
• Remove the butterfly whisk. Add the flour and reserved date mixture and mix for 5 sec/speed 4. Scrape down the sides of the bowl and mix again for 5 sec/speed 4 until combined.
• Pour the mixture into the prepared dish and bake in the oven for 45-55 minutes until golden brown and a skewer comes out clean. The timing will vary depending on the oven and the size of the dish used.

For the Butterscotch Sauce

• Place all the Butterscotch Sauce ingredients into the Thermomix bowl and cook for 9 min/Varoma/speed 2 with the simmering basket or splatter guard on the mixing bowl lid instead of the measuring cup. The sauce will continue to thicken once it cools.
• When the sponge comes out of the oven, pour the sauce over it and serve with vanilla ice cream, if desired.
• For an extra moist Sticky Date Pudding, poke holes over the top of the sponge with a toothpick or skewer and pour the butterscotch sauce over the top just before serving.