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Preheat oven to 190 Celsius (375F).
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1. Cream the 55 grams butter and 160 grams brown sugar with a mixer.
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2. Add the golden syrup and blend well.
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3. Add eggs one at a time (mix well after each addition). Set aside.
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4. In the blender: Pour the hot water over the dates and let it buzz to blend the two.
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5. Add the bicarbonate of soda to the date and water mix and blend to combine.
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6. Fold the flour and the date mix into the egg/sugar mix (or mix together with mixer on very low speed until combined - don't over beat).
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7. Pour the batter into a baking tin or individual ramekins (don't pour in too much - there's a lot of raising agent in this dish) and bake for 20 (ramekins)/25 minutes (large baking tin). You can tell it is done if you insert a knife into it and there is a bit of resistance - but keep in mind it needs to still be gooey.
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8. Let it cool down a little on a rack. You can serve it fresh out of the oven or heat it up in the microwave when you are ready. Needs to be served warm but not boiling hot.
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Serve with a salty caramel sauce. (I sometimes make a double portion of this sauce because people guzzle this one up!)
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For the sauce: Melt the 80 grams butter and 140 grams brown sugar in a saucepan on medium heat. Take the pan off the heat and add the other ingredients (cream, salt, and chocolate) and stir until melted.
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It's important to keep stirring the sauce to get a nice soft texture.
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Serve hot sauce drizzled over the pudding.
