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Add chopped, pitted dates to a small pot with 250g water. Bring to a boil, stir in the baking soda, mash, and blend until smooth.
Cream 100g brown sugar with butter and then add the eggs, vanilla, and molasses until pale and fluffy.
Add the flour, baking powder, ginger, and cinnamon.
Fold in the warm date mixture until fully combined.
Fill ramekins ¾ of the way.
Bake at 350°F (175°C) for 18–22 minutes, until springy on top.
Simmer butter, brown sugar, once combined add molasses and heavy cream until glossy and thick enough to coat a spoon.
Poke holes in the warm puddings, pour over the toffee sauce, add extra on top, and finish with ice cream.