Sticky Date Pudding

Here is the world's ultimate sticky date pudding recipe
This recipe is from Andrew Blake, of the now defunct Blake's resaurant at Southbank in Melbourne. He attributed it to someone called Poonie.
Poonie, you are incredible. Andrew, the best meal I have ever had in my life was at you restaurant. I love you both.

POONIE'S ICKY STICKY DATE AND CHOCOLATE PUDDING WITH BUTTERSCOTCH SAUCE

430g brown sugar
240g unsalted butter
250g cream
175g dates
1 tsp bicarb
300ml boiling water
60g unsalted butter
extra 100g brown sugar
1tsp vanilla extract
1 egg
230g plain flour
1 1/2 tsp baking powder
150g dark chocolate

Line a 20cm sprinform tin with buttered foil - make sure there are no holes in the foil and the tin is lined completely - this is a leaky pudding!!
Boil the first 3 ingredients together for 5 min, or until the mixture starts to go brown and thicken slightly. Pour half of the sauce into the tin.
Preheat oven into 175C.
Pit the dates and place in a bowl with the bicarb, pour the boiling water over and allow to cool.
Combine the butter, extra sugar and vanilla extract and beat with an electric mixer until the mixture is creamed. Add the egg and then stir in the date mixture. Mix together the flour and baking soda and fold through until everything is evenly incorporated.
Roughly chop the chocolate and stir through. Pour into the tin and bake for 30 min, then decrease the temp to 160C and cook a further 60 min. Test by inserting a knife. Serve hot with the reserved sauce.