Preheat the oven to 180C/Gas4; lightly grease a 20cm x 30cm tin at least 2.5cm deep
Roughly chop the dates and put in a pan with 250ml boiling water; bring to the boil then cook for 2-3 minutes to just soften; pour into a large shallow bowl and mash with a fork
Beat the butter and sugar until light and creamy; gradually add the eggs and beat well; add the bicarbonate of soda to the dates – it will foam up – stir well then add to the cake mixture with the flour, spice and vanilla and beat with a wooden spoon until combined
Pour the mixture into the tin and bake for 25 minutes or until the mixture feels frim to the touch in the centre
To make the sauce, put all the ingredients into a pan and bring to the boil, cook for 1-2 minutes until thickened slightly; allow to cool then reheat when ready to serve; drizzle a little over the top of the pudding and serve the remainder alongside it is a jug
12 servings