• Grease & line the base & side of an 8-inch (20cm) deep, round cake pan with parchment paper.
• Combine dates & water in a medium-sized saucepan. Bring to a boil over high heat. Add the baking soda & stir - the mixture will froth & bubble up. Immediately remove from the heat heat & let cool for 10 minutes.
• Preheat the oven to 350°F (180°C).
• Place date mixture, butter, sugar, eggs & flour into the bowl of a food processor; process for about 30 seconds until mostly smooth (if you don’t have a food processor, use a hand-held electric mixer or stand mixer). Pour the batter into the pan. Bake for about 50 minutes or until a skewer, when inserted into the center, comes out clean. Let stand in pan for 15 minutes before turning pudding out onto a wire rack. Cut into pieces & serve warm with the caramel sauce, cream or ice cream if desired.

To make the sauce:

• Combine all the ingredients in a small saucepan. Stir over medium heat until butter is melted & sugar is dissolved. Allow to come to a simmer. Simmer for 1 minutes to thicken the sauce slightly. Drizzle the warm sauce over the warm cake. Serves 8.