Preheat the oven to 160°C and grease a 20-22cm baking tin.  

Place the dates into a bowl and add 1 ¼ cup of boiling water and bicarb soda and mix. Rest for 10mins, then blitz using a stick blender until you form a chunky puree.  

To make the Sticky Date Pudding: Using an electric mixer, combine the butter and brown sugar in a mixing bowl, for 3-5 minutes, until pale and creamy. Add vanilla and 1 egg at a time while beating until combined. 

Add the date mixture to the bowl, mix to combine, then add the flour folding through.  

Transfer batter to the prepared backing tin. Bake for 30-35mins until skewer pierced to the centre comes out clean. 

For the Rosemary Butterscotch Sauce: add the butter, brown sugar, vanilla and rosemary sprigs into a medium saucepan. Bring to a boil over mediuum-high heat, stirring occasionally ,until brown and caramelised. Add the salt, cream and lemon juice. Bring back to the boil, simmering, until the sauce thickens. Reduce heat down to low, and continue to simmer gently for 10minutes, to thicken and become glossy.  

Pierce the cake all over the top using a skewer and pour over 1/3 of the sauce. 

Scoop out portions of Sticky Date pudding and divide between plates. Serve with ice cream and more of the sauce.