Preheat oven to 160`, lightly grease muffin tin.

Boil dates and water in saucepan on high heat. Remove and add bicarb, stir until dates break down, cool.

Beat butter and sugar, gradually add eggs, beat until light and fluffy.

Add dates, fold though flour. Add to moulds and bake for 40min or until golden.

Combine sugar and 2 Tbsp water over medium heat, swirling until deep golden.

Scatter almonds on baking paper and pour caramel over.

Combine butter, sugar, cream and vanilla over low heat until sugar dissolves.

Boil then reduce heat and cook for 5 minutes until sauce thickens.