Preheat oven to 180 degrees C. Meanwhile, soak the diced dates in hot tea for 15 minutes. Butter and line a 20cm round cake tin.
Cream butter and sugar until light and fluffy then beat in the eggs one by one. Sift flour and baking powder then fold into the mixture.
Add bicarb soda, vanilla and espresso granules to the dates and tea. Add date mixture to the batter and stir until smooth.
Pour into the prepared tin and cook for 1 to 1 1/2 hours or until a skewer comes out clean.
Combine the butter, sugars and golden syrup in a heavy based saucepan and melt gently over low heat. Simmer for 5 minutes. Remove from heat and gradually stir in the cream and vanilla essence. Return to heat and stir for 2 - 3 minutes until sauce is smooth.
Pour a little sauce onto a serving dish. Place the pudding on top and pour over more sauce. Serve remaining sauce in a jug with the pudding.