1. Preheat oven to 180°C. Grease and line the base and sides of a 22cm springform cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add a pinch of salt. Add eggs, 1 at a time, beating well after each addition. Fold through date mixture and flour until well combined.
4. Spoon mixture into prepared cake pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes.
7. Serve with cream, remaining sauce, scatter with pecans – and some extra salt flakes if you like.
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