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Preheat the oven to 180c conventional bake, and grease either ramekins or a large baking dish with butter.
Add the water, dates, butter, golden syrup and sugar to a large saucepan over a medium-high heat. Stir, bring to the boil and let boil for 3 minutes. Remove from the heat. Leave to cool for 15 minutes or so or until warm.
Add the baking soda to the date mixture and stir with a wooden spoon to combine.
Sift in the flour and cinnamon, and add the eggs. Stir the mixture until everything is combined evenly.
Spoon the mixture into ramekins, to the top (or one larger pie or baking dish) and bake in the oven for 35 minutes (15 minutes longer if in a large dish).
To make the caramel sauce, heat all the ingredients in a medium saucepan over medium heat until dissolved, stirring. Increase the heat, bring to the boil then reduce heat and simmer for 5-8 minutes or just until the sauce turns a lovely golden caramel colour.
Pour the warm sauce over the pudding/s and serve with lovely cold creamy ice cream.
Double recipe fits in large Temuka dish. About 16 portions.