Sticky date pudding with caramel sauce

The easiest sticky date pudding that comes out perfectly every time. Reheats superbly in the microwave.

225g dates, pitted and chopped
450mL of water
1 tsp bicarb
90g of soft unsalted butter
225g castor sugar
3 free range eggs
1 tsp vanilla extract
225g of SR flour
vanilla ice cream or whipped cream to serve

Caramel sauce:
150g brown sugar
250 mL pouring cream
200g unsalted butter, chopped

1. preheat oven to 180C. Combine dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until dates are soft. Stir in bicarb and then set aside.
2. beat butter and sugar in a mixer until thick and pale, then add eggs one at a time, beating well. Fold in vanilla, date mixture and then flour. Spoon into a ceramic baking dish and bake for approximately 40 minutes or until springy to the touch.
3 to make the sauce, combine all the ingredients in a saucepan and stir over medium heat until boiling. Simmer for about 2 minutes or until combined and glossy.
4. Serve warm, drizzled with sauce and cream or icecream.