This is from Janelle Bloom's microwave cookbook. It is easy to make and so delicious. She says she got the recipe from friends who own a cafe in Hornsby. She also warns not to overcook it. This is the dessert I am always asked to make.
Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
Grease a 22 cm ring container with high sides.
Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
Quickly stir in bicarb of soda (mixture will froth, so don't worry).
Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.