1. Place the butter sugar, eggs, flour, milk and cinnamon in a bowl and beat with a wooden spoon for 2-3 minutes, or with a hand whisk for 1-2 minutes, until light and fluffy.
2. Stir in the chopped dates, chocolate pieces and apricots.
3. Turn the mixture into a buttered 1.25 litre / 2 pint pudding bowl and cover with cling film.
4. Pierce cling film several times and microwave on medium for 12-15 minutes, until the mixture is firm to the touch and a skewer inserted into the centre comes out clean, apart from traces of melted chocolate.
5. Leave to rest for 5 minutes.
6. For the Caramel Sauce, place all ingredients in a small saucepan and stir while bringing to the boil. Simmer for 1-2 minutes until syrupy
7. Turn the pudding on to a serving plate and pour some of the caramel sauce over the top. Serve with cream and the remaining caramel sauce.

Recipe Notes:

To prepare in advance make pudding and cover with cling film up to 24 hours ahead.