Preheat the oven to 350ºF. Lightly grease ramekins with nonstick cooking spray.
Add the chopped dates, baking soda, and boiled water to a bowl and blend by using an immersion blender. Set aside for 5 minutes.
Meanwhile, prepare the batter. Cream together with butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
Sift together the flour, baking powder, and salt, and then stir into the batter.
Add date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
Pour batter into the ramekins. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs.
Serve pudding with warm toffee sauce on top.
Toffee Sauce
Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce are smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.