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Add dates to bowl and pour 175ml boiling water over them - leave to soften for at least 15 mins then blend to a purée.
Cream butter and treacle, then add sugar and continue to blend. Beat one egg in at a time then add the baking powder, bicarbonate soda, flour and 100ml milk. Beat till combined. Fold through puréed date mixture.
Butter 8 pudding moulds and divide mixture between them, tapping bottom on surface to level. They should be filled ¾ full.
Bake for 15-20 mins at 180c (fan) till a skewer comes out clean.
When baked poke a few holes in top and pour a little sauce over.
While baking, make the sauce by adding all the ingredients together, combining over heat and simmer for 10 mins. Add a heaped teaspoon of smoked or flaky salt and stir through.
Run a knife round pudding to loosen then invert into a bowl. Pour a little sauce over, add a scoop of vanilla ice cream, then more sauce.