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1
Preheat oven to 375F.
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2
and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
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3
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes.
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4
Remove pan from heat and stir in baking soda.
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5
(Mixture will foam.)
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6
Let mixture stand 20 minutes.
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7
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt.
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8
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
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9
Beat in eggs 1 at a time, beating well after each addition.
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10
Add flour mixture in 3 batches, beating after each addition until just combined.
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11
Add date mixture and with a wooden spoon stir batter until just combined well.
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12
Pour batter into baking pan and set pan in a larger baking pan.
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13
Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes.
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14
Remove smaller pan from water bath and cool pudding to warm on a rack.
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15
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar.
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16
Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla.
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17
Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes.
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18
Cool sauce to warm.
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19
Cut warm pudding into squares.
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20
Serve pudding with ice cream and warm sauce.
