1. Combine dates, water and baking soda and allow to stand for 30 minutes.
2. Preheat oven to 180°C. Line base of a 20cm deep round cake pan with baking paper.
3. Beat margarine and sugar until light and creamy, beat in eggs one at a time.
4. Fold in date mixture and sifted flour. Spoon evenly into prepared cake tin. Bake in preheated oven for 50-60 minutes or until cooked when tested with a skewer.
CARAMEL SAUCE:
1. Combine custard powder with 1/4 cup of CARNATION Light & Creamy Evaporated Milk in a saucepan, add remaining CARNATION Light & Creamy Evaporated Milk, extra brown sugar and golden syrup. Stir over low heat until sauce boils and thickens. Serve over pudding.
