1. Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) square baking dish.

2. In a medium bowl, pour the boiling water over the chopped dates and let them soak for 30 minutes to soften.

3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the sides as needed.

4. Drain the dates, reserving the soaking liquid. Mash the dates with a fork or potato masher until they form a chunky paste.

5. In a separate bowl, whisk together the flour, baking soda, and salt.

6. Add the date mixture and the dry ingredients to the butter-sugar mixture, alternating between the two and mixing just until combined. Do not overmix.

7. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. While the pudding is baking, make the caramel sauce. In a saucepan, combine the reserved date soaking liquid and 1/4 cup (50g) of granulated sugar. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until thickened to a caramel-like consistency.

9. Remove the pudding from the oven and let it cool for 10 minutes. Serve warm, drizzled with the homemade caramel sauce.