Step 1

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 20 x 27cm (5cm deep) baking tray.

Step 2

Place dates and butter in a small bowl. Add bicarbonate of soda and 1/2 cup boiling water. Set aside for 10 minutes. Stir.

Step 3

Place eggs and brown sugar in a large bowl and whisk until combined. Stir in date mixture, then fold in flour. Pour batter into tray.

Step 4

To make the caramel sauce, place brown sugar, butter and 1 1/2 cups boiling water in a large jug. Stir until butter has melted. Stand for 10 minutes to cool slightly. Slowly pour mixture over back of a large metal spoon to cover batter. Bake for 35 minutes or until pudding bounces back when gently touched. Dust with icing sugar and dollop with cream. Serve immediately.