Preheat oven to 170°C

Combine water, dates, sugar and bi carb soda in a large saucepan. Bring to a simmer while stirring. Simmer 3 minutes. Set aside to cool

When mixture has cooled to warm, add eggs and flour. Stir until combined with a large spoon

Line a 3/4 cup capacity muffin pan with patty papers. Spoon mixture into prepared tin. Bake for 15 minutes or until cooked

Serve warm with Birch & Waite Fresh Caramel Dipping Sauce. Top with toffee pieces