Preheat your oven to 170°C fan bake. Grease a 24cm fluted bundt tin with some melted butter, using a pastry brush.

Add the chopped dates to a medium heat-proof bowl and cover with the boiling water measure. Set aside to soak.

Meanwhile, add the melted butter and brown sugar to a large mixing bowl. Whisk together, until combined. Add eggs and whisk again, until combined and glossy.

Whisk the baking soda into the soaked dates. Add the chopped caramel chocolate to the soaked dates and whisk again, until the chocolate is melted and combined. Add the chocolate date mixture to the bowl with the egg mixture, along with the flour and salt. Whisk together, until combined (the batter will be quite runny).

Pour the batter carefully into the prepared cake tin. Bake on the middle oven rack for 30-35 minutes, until golden brown and cooked through. A skewer inserted should come out mostly clean, with a few moist crumbs.

Set the pudding aside to cool in the tin for about 10 minutes, before inverting onto a serving plate.

For the sauce, combine the butter, brown sugar and cream together in a medium saucepan. Place over medium-high heat and cook for 1-2 minutes, stirring, until the butter has melted. Bring the sauce to a simmer.

Simmer on medium heat for a further 3 minutes, until it is glossy and thickened slightly. Remove the pan from the heat, and add the chopped caramel chocolate and salt.Whisk together, until the chocolate has melted and the sauce is smooth.

Pour roughly half of the warm caramel sauce over the top of the sticky date pudding. Decorate with the medjool dates, and a sprinkle of flaky sea salt (if desired).

Serve warm with vanilla ice cream and the remaining sauce on the side.