Preheat oven to 180°C.
Grease a 1,5 litre soufflé dish or dome-shaped ovenproof dish with butter.
For sauce, boil ingredients together for 3 minutes in a heavy-based saucepan.
Combine dates, butter, sugar, bicarbonate of soda and boiling water.
Allow to cool for a few minutes.
Add remaining ingredients and mix well.
Pour 2⁄3 of sauce into the prepared soufflé or ovenproof dish and spoon batter on top.
Place dish in an oven roasting pan with boiling water covering 2⁄3 of sides of dish and bake pudding for 45 minutes or until set.
Allow to cool for a few minutes, loosen sides with a table knife and turn out onto a serving platter.
Reheat remaining sauce and pour over pudding.
Serve with whipped cream or Clover Classic Custard Vanilla.