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1
For the pudding cakes:
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2
Adjust oven rack to middle position and heat oven to 350 degrees.
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3
Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
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4
Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
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5
Bring kettle or large saucepan of water to boil over high heat.
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6
Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
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7
Drain dates, reserving liquid, and transfer to medium bowl.
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8
Whisk flour, baking powder, and salt together in another medium bowl.
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9
Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
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10
Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
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11
With food processor running, pour melted butter through feed tube in steady stream.
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12
Transfer this mixture to bowl with softened dates.
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13
Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
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14
Distribute batter evenly among prepared ramekins.
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15
Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
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16
Cover pan tightly with aluminum foil, crimping edges to seal.
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17
Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
