Preheat the oven to gas mark 4/180C/fan oven 160C.

Grease an 18cm (7in) square cake tin and set aside.

Place the dates in a pan with the cold water and bring to the boil.

Reduce the heat and simmer for 2 minutes.

Remove from the heat and stir in the bicarbonate of soda.

Set the date mixture aside.

Beat the softened butter until creamy.

Gradually beat in the caster sugar until the mixture is light and fluffy.

Beat in the eggs, a little at a time, until smooth.

Stir in the vanilla extract.

Sift in the self-raising flour and fold gently to combine.

Fold in the dates and their liquid into the batter.

Pour the pudding batter into the prepared tin and bake for 30 minutes, or until firm and risen.

While the pudding is baking, prepare the sauce.

Place all the sauce ingredients (light soft brown sugar, double cream, and butter) in a pan.

Bring the sauce to the boil, stirring frequently.

Simmer the sauce for 5 minutes, stirring constantly.

Preheat the grill to high.

Pour half of the sauce over the baked pudding, ensuring it's evenly coated.

Grill for 2-3 minutes, or until the sauce is bubbling and just browned.

Divide the pudding into 6 portions.

Serve each portion with the remaining sauce and a scoop of vanilla ice cream.