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Pudding:
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Preheat oven to 375u00b0F. Butter and flour an 8-inch square pan.
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Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes. Remove pan from heat and stir in baking soda. Mixture will foam. Let mixture stand for 20 minutes.
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While you're waiting, sift together flour, baking powder and salt and set aside.
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In a large bowl cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in the flour mixture in three batches, beating after each addition until just combined. Add date mixture and stir until combined.
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Pour batter into baking pan and set the pan inside a larger baking pan. Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan.
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Bake in the middle rack of the oven for 35-40 minutes. When done, remove pudding from water bath to cool.
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Serve with toffee sauce and vanilla ice cream.
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Toffee Sauce - In a 2 quart saucepan, melt butter over moderate heat.
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Add brown sugar and bring mixture to a boil stirring occasionally.
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Add cream and scotch and reduce heat. Simmer sauce, stirring occasionally until slightly thickened. This should take about five minutes.
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Cool sauce slightly and pour over squares of pudding.
