Preheat the oven to 180°C.
Grease 12 dariole moulds and line the bottoms with greaseproof paper circles.
Simmer dates, 450ml water, and bicarbonate of soda in a saucepan for 20 minutes until a paste forms.
Remove the date mixture from heat and allow it to cool slightly.
Cream butter and sugar in a bowl until light and fluffy.
Mix in eggs, cooled dates, cocoa powder, and flour until well combined.
Divide batter between moulds and bake on a tray for 25–30 minutes until springy.
Heat sauce butter, sugar, and cream over high heat for five minutes until smooth.
Stir in grated chocolate until melted and remove from heat.
Turn out puddings, top with sauce, and serve with clotted cream.