Prepare the Dates: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed.
Add Dry Ingredients: With the mixer on low, add flour and baking powder and mix until just combined.
Preheat Oven: Preheat the oven to 350˚F (175˚C).
Puree Dates: Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer and mix on low until well combined.
Prepare Muffin Tin: Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities.
Bake: Place in the oven and bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
Combine Ingredients: In a small saucepan, combine all ingredients for the sauce (except bourbon). Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened.
Add Bourbon: Remove from heat, stir in bourbon, and allow to cool slightly.
Spoon the toffee sauce over the puddings and serve immediately with freshly whipped cream.
A standard 12-cup muffin tin can be used; simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.