Preheat the oven to 170°C.
Simmer dates and bicarbonate of soda in water until dates break down.
Butter the bread, cut into triangles, and layer with dates in four buttered ramekins.
Whisk egg yolks, vanilla seeds, and sugar together.
Scald the cream, mix into the egg base, and pour over the bread.
Soak for 20 minutes.
Place ramekins in a tray half-filled with water and bake for 25 minutes.
Boil butter, syrup, and brown sugar, then stir in cream, optional dates, and brandy.
Puree 100g raspberries, icing sugar, pepper, and ginger wine, then sieve into a bowl.
Roll the remaining berries in the coulis.
Sprinkle puddings with demerara sugar and caramelise under a hot grill.
Serve pudding with sauce, marinated fruits, and a dusting of icing sugar.