Preheat the oven to 190C/375F. Grease 6 pudding molds or 12 6-inch ramekins and set aside.
Add the dates, milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda. Mix into the mixture and let cool.
In a mixing bowl, beat the sugar and butter until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins.
Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
Prepare the sauce by adding the syrup, sugar, and butter in a saucepan and heating up and letting simmer, around 5 minutes.
Poke holes over the tops of the puddings and pour half the sauce over each one, to soak the puddings. Flip the puddings on plates, pour extra sauce over each one. Serve with ice cream.
* See the body of the post for the homemade golden syrup.TO STORE: Leftover pudding cups can be stored in the refrigerator, covered, for up to 1 week. Keep the remaining toffee sauce in a separate container. TO FREEZE: Place each pudding in a ziplock bag and the toffee sauce in a freezer friendly container. Store in the freezer for up to 6 months. TO REHEAT: Either microwave the puddings for 30 seconds, add the sauce, and microwave for a further 30 seconds. Alternatively, you can head the puddings in a preheated oven and the sauce in a saucepan over the stove.