Pudding Preheat oven to 37
Butter and flour an 8-inch square pan.
Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes.
Remove heat from pan and stir in baking soda.
Mixture will foam.
Let mixture stand for 20 minutes.
While you're waiting, sift together flour, baking powder and salt and set aside.
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.
Pour batter into baking pan and set 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.
Bake in the middle of the oven for 35-40 minutes.
When done, remove pudding from water bath to cool.
Serve with toffee sauce and vanilla ice cream.
Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat.
Add brown sugar and bring mixture to a boil stirring occasionally.
Add cream and scotch and reduce heat.
Simmer sauce, stirring occasionally until slightly thickened. About five minutes.
Cool sauce slightly and pour over squares of pudding.