Preheat oven to 350F. Generously grease 6 four ounce ramekins, placed on a baking sheet, or a 6 large cup muffin tin.

Combine dates and water in a small saucepan; bring to a boil over medium-high heat. remove from heat; stir in baking soda until foaming subsides. Set aside to cool.

Blend flour, baking powder and salt in a small prep bowl. Beat brown sugar and butter in mixing bowl by hand or with electric mixer at medium speed, about 3 minutes or until light and fluffy. Scrape down side of bowl. Add egg and vanilla; beat about 1 minute or until well blended. Stir in date mixture with spatula until blended. Divide batter evenly among prepared cups.

Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Meanwhile, prepare sauce.

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream, vanilla and salt; cook over medium-high heat about 5 minutes or until brown sugar is dissolved and sauce is reduced to 1 cup, stirring frequently. remove from heat; cover to keep warm.

Poke tops of puddings with a skewer at 1/2 inch intervals. Make sure to poke holes all the way through to the bottom. Gradually spoon half of sauce over puddings; let stand about 15 minutes or until all of sauce is absorbed. Run sharp knife around edge of cups; invert onto serving plates. Reheat remaining sauce over medium-low heat; pour over tops of puddings. Serve immediately with whipped cream or vanilla ice cream.