Preheat the oven to 200°C and grease and flour six individual pudding moulds.
Cream 55g butter and demerara sugar in a food processor until light and fluffy.
Add golden syrup, treacle, and eggs gradually and blend until smooth.
Mix in the flour at a low speed then transfer the batter to a bowl.
Puree the dates and 290ml boiling water in a food processor until smooth.
Stir bicarbonate of soda and vanilla into the date puree.
Combine the date mixture with the pudding batter and stir well.
Divide the mixture into moulds and bake for 20-25 minutes until springy.
Boil all sauce ingredients in a pan while stirring occasionally.
Remove puddings from moulds, pour over the sauce, and serve with ice cream.