Add the milk and dates to a large saucepan over medium heat. Cook for 5-10 minutes or the dates are very soft. Remove from the heat and puree with a stick blender.  

Add the chilled butter and chopped apples to the date mixture and mix until the butter has melted. Set aside to cool. 

Preheat oven to 180°C (or 160°C with a fan oven). Line a 23cm square baking tin with baking paper. 

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and bicarb. Add the date mixture and mix until just combined. 

Scoop the batter into your baking tin and smooth the top. Bake for 30-35 minutes or until you can insert a toothpick in the middle and it comes out clean. 

While your pudding is baking, make the sauce. Add all the sauce ingredients to a large saucepan over medium-high heat. Cook for 5-10 minutes until the sugar has dissolved and the sauce turns golden brown. Cook for less time for a thinner sauce or cook for longer for a thicker sauce. 

While the pudding is still warm, prick lots of in the surface and drizzle 1/2 cup of the hot sauce on top. Let the pudding cool slightly, then cut into slices. Serve with the remaining sauce, ice cream and/or custard.