Step 1

Preheat the oven to 180°C (fan-forced) and grease a 2.5L (10-cup) baking dish.

Step 2

Place dates in a bowl and cover with 3 cups (750ml) boiling water. Stand for 10 minutes to soften, then drain and finely chop.

Step 3

To make the pudding, place chopped dates and remaining ingredients in a bowl and stir to combine.

Step 4

Spread batter into prepared dish, smoothing the surface with a palette knife, and bake for 50 minutes to 1 hour or until a skewer inserted in pudding comes out clean.

Step 5

Meanwhile, for the warm vanilla and coconut sauce, combine all ingredients in a saucepan over high heat and bring to a simmer. Remove from heat, transfer to a blender and whiz until smooth. Set aside for 10 minutes to infuse.

Step 6

Remove pudding from the oven and, using a skewer, poke holes from the top through to the bottom. Pour one-third of the sauce over the hot pudding and stand for 5 minutes or until the sauce is absorbed slightly.

Step 7

Serve warm with remaining sauce.