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1
Put oven rack in middle position and preheat oven to 350 F. Butter and flour an 8 by 2 inch round cake pan.
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2
Simmer dates in 1 cup water in a 1 quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat for about 5 minutes
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3
Beat together 1 stick of butter and 1/4 cup brown sugar in a large bowl with an electric mixer at med high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined well. Pour batter into pana nd bake until a wooden toothpick or skewer inserted in center comes out clean, about 30 min.
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4
Meanwhile, melt remaining stick butter in a 2 qt heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water (or heavy cream if you prefer) and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally until sugar is dissolved and sauced reduced to about 1 and 1/4 cups, 2 to 8 min. Remove from heat and cover.
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5
Transfer pudding in pan to a rack and poke all over at 1 inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 min.
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6
Run a thin knife around edge of pan, invert a plate over pudding and invert. Pour remaining warm sauce over pudding and serve immediately.
