Preheat the oven to 180°C fan forced. Generously grease a 2.6L rectangular baking dish with butter.

Place the dates in a heatproof bowl and pour over the boiling water. Stir in the bicarbonate of soda and set aside for 10 minutes to soften. Mash with a fork until pulpy.

Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until pale and fluffy.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and orange zest.

In a separate bowl, whisk together the flour, mixed spice and salt.

In two batches, fold the flour mixture into the butter mixture until just combined.

Add the date mixture and crystallised ginger and stir until smooth and evenly combined.

Pour the batter into the prepared dish and smooth the surface.

Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean.

While the pudding is baking, gently warm the cream, whiskey and salt in a saucepan over medium heat.

In a separate saucepan, heat the caster sugar over medium heat for 2 to 3 minutes or until fully melted and amber in colour.

Carefully pour in the warm cream mixture, stirring constantly.

Add the butter and simmer for 3 to 4 minutes or until smooth, glossy and slightly thickened.

Whip the cream, icing sugar and vanilla in a clean mixer bowl fitted with the whisk attachment until soft peaks form.

Gently fold in the mascarpone until smooth and just holding its shape. Take care not to overmix.

When the pudding comes out of the oven, use a skewer to poke holes evenly over the surface.

Pour half of the warm caramel sauce over the pudding and allow it to soak in for 5 minutes.

Serve warm portions of pudding topped with mascarpone cream and drizzled with the remaining warm caramel sauce.