Step 1

Brush a 7cm-deep, 20cm (base measurement), 2-litre (8-cup), microwave-safe ring container with melted butter to lightly grease. Line the base with non-stick baking paper.

Step 2

Place dates and water in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 3-4 minutes or until liquid is absorbed and dates are soft. Use a fork to mash dates. Add bicarbonate of soda and mix well (the mixture will froth). Set aside for 10 minutes to cool. Stir in banana.

Step 3

Meanwhile, to make the caramel sauce, combine the cream, sugar and butter in a 1-litre (4-cup), heatproof microwave-safe jug or bowl. Cook, uncovered, on High/800watts/100%, stirring every minute, for 3 minutes or until the sauce comes to the boil. Set aside.

Step 4

Use electric beaters to beat the butter, sugar and vanilla essence in a medium bowl until well combined. Add the eggs 1 at a time, stirring well after each addition. Add the banana mixture and mix well. Add the flour and use a wooden spoon to gently combine. Spoon into the greased container and smooth the surface.

Step 5

Place a microwave-safe rack or upturned plate on the turntable to elevate the container by about 2cm. Place the container on top and cook the pudding, uncovered, on Medium/500watts/50% for 12 minutes or until it looks cooked (the surface will be a little sticky in patches). The pudding will rise quickly in the first few minutes and the surface will be uneven.

Step 6

Remove the pudding from the microwave and gently pour 185ml (3/4 cup) of the caramel sauce over the top. Return to the microwave and cook on Medium/500watts/50% for a further 3 minutes. Remove the pudding from the microwave and set aside for 5 minutes before turning onto a serving plate.

Step 7

Serve slices of warm pudding drizzled with the remaining caramel sauce.