You will need five to six small souffle moulds. Lightly grease souffle moulds and preheat oven to 180°C. Put dates and water into a saucepan and bring to a boil, then add vanilla essence.
Once the mixture has come to a boil, remove from heat and add bicarbonate of soda. Cover the saucepan. Beat butter and sugar until creamy. Add lemon and orange rind and then beat in eggs one at a time.
Sift in flour and add in date mixture. Pour concoction into prepared moulds until two-thirds full. Bake in preheated oven for about 20-25 minutes.
.For the sauce, combine butter, brown sugar and whipping cream in a non-stick saucepan and bring to a gentle low boil for one to two minutes.
When the pudding has been baked for 20 minutes, pour about half a tablespoon of the sauce on to each pudding and continue to bake for five to six minutes. Remove puddings from their moulds on to individual serving plates and add a little more sauce if desired.