Place the dates, water and bi-carb soda into a bowl, stir to combine then leave for five minutes.
Cream the butter and sugar in the bowl of an electric mixer until pale and add the eggs one at a time, beating well after each.
Sift in the flour and mix to combine with the date mixture.
Divide the mixture between six one-cup capacity moulds or ramekins then place on to a tray and transfer to the oven.
Cook for 30 minutes or until cooked when tested with a skewer.
To make the caramel sauce, place the sugar, cream and butter into a small saucepan over a medium heat and astir until combined. Simmer for five minutes.
Serve the puddings with cream or ice-cream and caramel sauce.