Step 1: Preheat your oven to 180°C (350°F) and grease a 20cm square baking dish or 8 individual ramekins.
Step 2: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes to soften the dates.
Step 3: In a large mixing bowl, cream the softened butter and dark muscovado sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the fresh grated ginger, ground ginger, and black treacle.
Step 5: Gently fold in the self-rising flour until just combined, taking care not to overmix the sticky ginger and date pudding batter.
Step 6: Stir in the date mixture (including the soaking liquid) until the batter is uniform. It will be quite thin.
Step 7: Pour the batter into the prepared dish and bake for 35-45 minutes (20-25 minutes for ramekins) or until a skewer inserted into the center of the sticky ginger and date pudding comes out clean.
Step 8: While the pudding bakes, make the sauce by combining butter, sugar, and cream in a saucepan over medium heat. Simmer for 3-5 minutes until thickened.
Step 9: Once the sticky ginger and date pudding is baked, poke holes in the top and pour over 1/3 of the sauce. Serve the rest of the warm sauce on the side.