Combine dates, water, butter & ginger in a microwave proof dish and microwave on high for 1 minute, or until butter has melted.
Stir in soda and cool slightly. Stir in sugar, eggs, sifted flour and mix well. Pour mixture into a greased and lined 1.5 litre capacity pudding basin (microwave proof)
Cover and cook on high for 14-16 minutes until set in centre. Stand covered for 2 minutes.
Serve topped with caramel sauce and cream or icecream.
Blend the conflour with water in a saucepan then stir in the brown sugar, butter and vanilla. Stir on a low heat until the sugar and butter are melted then increase the heat and continue stirring until it boils and thickens.