Pudding

1. Preheat oven to 180°C. Lightly grease a straight-sided loaf tin (22 x 8 cm) and line the base with baking paper. Set aside.
2. Place pitted dates into mixing bowl and chop 8 sec/speed 7.
3. Add water and heat 5 min/100°C/speed 1, then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.
4. Add bicarbonate of soda and combine 3 sec/speed 2. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
5. Place raw sugar into mixing bowl and mill 10 sec/speed 9.
6. Insert butterfly whisk. Add butter and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then mix for a further 1 min/speed 4 or until light and creamy.
7. Mix speed 4, adding eggs 1 at a time through hole in mixing bowl lid until combined. Remove butterfly whisk.
8. Add natural vanilla extract, self-raising flour and reserved date mixture and combine 5 sec/speed 4. Scrape down sides of mixing bowl with spatula and repeat mixing if needed.
9. Pour mixture into prepared tin and bake for 50 minutes (180°C) until golden brown. Allow pudding to cool in tin for 10 minutes before transferring onto serving plate. Set aside and keep warm. Clean and dry mixing bowl.

Sauce

1. Place pouring (whipping) cream, brown sugar, butter and natural vanilla extract into mixing bowl and cook 5-7 min/80°C/speed 4 or until desired consistency is achieved. Pour sauce over warm pudding and serve.