Step 1

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

Step 2

Place dates and water in a medium saucepan over high heat. Bring to the boil. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly.

Step 3

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Fold in the date mixture and flour until well combined.

Step 4

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40-45 minutes or until the top springs back when lightly pressed.

Step 5

Meanwhile, to make the caramel sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for 5 minutes or until smooth.

Step 6

Cut pudding into wedges and pour over the caramel sauce. Serve with cream or ice-cream and strawberries.