Preheat the oven to 190°C.
Butter eight small pudding basins and coat evenly with demerara sugar before placing on a baking tray.
Boil 200g dates in 250ml water and simmer for 3 minutes.
Stir vanilla extract into the date mixture after removing from heat.
Blend the date mixture with a stick blender until thick.
Beat 50g butter and muscovado sugar together in a bowl until smooth.
Mix in golden syrup, treacle, and flour.
Add eggs one at a time, stirring well after each addition.
Combine bicarbonate of soda with the date mixture and beat into the flour base.
Fill the prepared basins two-thirds full with the mixture.
Bake for 20 minutes until the puddings are well-risen.
Whisk cream, sugar, butter, syrup, and treacle in a saucepan over gentle heat until melted.
Serve the pudding warm with sauce and ice cream.