Step 1

Preheat oven to 180°C. Brush a deep 20cm (base measurement) round cake pan with melted butter to lightly grease. Line base with non-stick baking paper.

Step 2

Combine dates, boiling water and bicarbonate of soda in a heat-resistant bowl and set aside for 20 minutes.

Step 3

Use electric beaters to whisk eggs in a medium mixing bowl until frothy and pale. Gradually whisk in the brown sugar. Whisk for a further 2 minutes or until mixture is thick and pale.

Step 4

Sift flour over top of egg mixture. Add the oil, vanilla essence and date mixture and use a spatula to fold in until combined. Pour mixture into greased cake pan and bake in preheated oven for 50 minutes or until a skewer inserted into centre of pudding comes out clean.

Step 5

Meanwhile, to make caramel sauce, blend cornflour with 1 1/2 tablespoons of the milk in a small saucepan. Stir in remaining milk and brown sugar. Stir over medium-high heat until sauce boils and thickens. Continue stirring over heat for a further 3 minutes. (See microwave tip.) Strain into a jug and place a piece of plastic wrap on surface of sauce to prevent a skin forming.

Step 6

Remove pudding from oven and stand for 10 minutes in the pan. Turn onto a serving plate and remove paper from base. Cut into wedges and serve with the hot caramel sauce.