Preheat the oven to 200°C.
Butter the pudding basins thoroughly and dust with plain flour.
Boil the dates in 300ml of water in a saucepan.
Whisk the butter and sugar until light and fluffy.
Gradually beat in the golden syrup, treacle, vanilla, and eggs.
Fold in the self-raising flour one spoonful at a time.
Purée the hot date mixture and stir in the bicarbonate of soda.
Combine the date purée with the batter and pour into the basins.
Bake for 20 to 25 minutes until the top is firm.
Boil all sauce ingredients in a pan and remove from heat.
Serve the warm puddings topped with hot sauce and ice cream.