Pre-heat your oven to 180 degrees celsius (fan-forced) and lightly grease a 2 litre capacity, 22cm square baking dish.
Add the water to your Thermomix bowl. Heat for 3 minutes, Varoma temperature, speed 1 or until the temperature reaches 100 degrees.
Add the pitted dates and let the mixture stand for 5 minutes.
Add the vanilla extract and bicarbonate of soda and mix for 10 seconds, speed 4 to combine.
Add the butter, caster sugar and brown sugar to the bowl and mix for 10 seconds, Speed 5.
Add the eggs, self raising flour and cinnamon and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 4. If mixture has not yet combined, mix for a further 5 seconds, speed 4.
Pour the mixture into the prepared baking dish. Place into the oven and bake for 35 - 40 minutes or until golden and cooked through when tested with a skewer.
In a clean Thermomix bowl, add the caramel sauce ingredients and cook for 8 minutes, Varoma temperature, Speed 2.
Pour the caramel sauce over the hot Pudding and serve immediately.