Preheat the oven to 180ºC (350ºF) and liberally grease 4 bundtlette tins with butter.
Roughly chop the dates and place them in a small bowl. Cover with the boiling water and let soak for 20 minutes while you make the batter.
In another bowl, whisk together the flour, baking powder, salt, ginger, and nutmeg. Set aside.
Add the butter and coconut sugar to a large bowl and cream together using a hand mixer until pale and fluffy. Crack in the egg and drizzle in the molasses. Beat again to combine.
Add the dry ingredients to the wet ingredients and beat together until smooth. Turn the mixer down to low and slowly drizzle in the milk until incorporated.
Mash the dates into the water to create a chunky puree. Add the puree to the batter and mix together just until combined.
Divide the batter evenly between the 4 tins. Gently wiggle the pans side-to-side to level them and then place the tins on a baking tray. Bake the puddings for 18-22 minutes, or until a toothpick comes out clean. Allow them to rest while you make the toffee sauce.
Melt the butter in a small saucepan over medium heat. Add the coconut sugar, molasses, cream, and vanilla and whisk well to combine.
Bring the sauce up to the boil, whisking constantly, and allow to boil for 2 minutes. Remove from the heat.
Using caution, turn out the hot puddings onto serving plates and pour spoonfuls of the hot toffee sauce over top. Serve immediately topped with a scoop of vanilla ice cream or custard.
These puddings are best eaten the day they are made. Once cooled, they will keep frozen in an airtight container for up to 1 month. Thaw at room temperature.
Once cooled, any leftover toffee sauce can be kept refrigerated in an airtight glass jar for up to 1 week. To reheat, pop the lid off the jar and place the jar in a pan of simmering water; stir occasionally until warm.