Preheat oven to 190℃ (375 F). Butter the baking tin(s) and coat them with butter/sugar. Chop and pit the dates.
Dissolve B.S. in the boiling water and pour over the chopped dates, mix well. Set aside.
Cream together butter and sugar until light and fluffy. Add the eggs and mix well.
Sift B.P. and flour. Mix into the butter mixture, follwed by the soaked dates.
Pour mixture into baking tin(s). Bake for about 35-40 minutes until dark brown and a skewer comes out clean.
While baking, make the sauce by combining ● with half the cream in a pan, stirring over low heat.
Bring the sauce almost to a boil, turn off the heat and stir in the remaining cream.
When pudding is done, remove them from oven, leave pudding in the tin(s) for a few minutes, then lossen from the tin(s).
If using one large baking tin, cut pudding into squares.
Serve immediately: place pudding on plate and drizzle over sauce.
Stickier pudding:Soak puddings in tin(s) with sauce and cover with foil for 1-2 days in room temperature.
When ready to serve, warm pudding in an 180℃ (350 F) oven for 15-20 minutes.