Got it!

I think I've cracked this sticky date pudding thing. Today's attempt (just take two), somewhat tweaked from last week's, turned out simply divine, moist, rich, delicious. And it looks like the Bungle Bungles, besides!
(Okay so maybe it doesn't look as good as it tastes!) Here's the recipe, slightly amended from one I found on a website of the Far North Queensland ABC:

300g seeded dry dates
475ml boiling water
1.5 tsp baking soda
50g chopped unsalted butter
150g brown sugar (= 3/4 cup)
3 eggs
1.5 cups self-raising flour

For the Butterscotch Sauce:
150g brown sugar (= 3/4 cup)
300ml heavy cream
80g chopped butter

1. Preheat oven to 180 degrees (375).
2. Coarsely chop dates. Pour over boiling water, and stir in baking soda. Let stand for 5 minutes.
3. Pour date mixture in blender, add butter and sugar; chop (don’t puree).
4. In a mixing bowl add eggs and flour to date mixture; whisk.
5. Pour mixture into Bundt cake mold sprayed with Pam. Cook for one hour (when a toothpick comes out clean). Let stand for 10 minutes, then turn onto a serving plate.
6. As it cools, combine butterscotch sauce ingredients in a saucepan, stirring over low heat till sauce is smooth, and thickened slightly.
7. Cut cake in slices and pour sauce over it. Ready to serve!

Optional: serve with vanilla ice cream.

I've a hunch this will become the house dessert here at 265 Prospect Place, though now that I've crossed the baking threshold, who knows what comes next! Cheesecake? Sachertorte? Baba au rhum? Kalter Hund?