1. In a small saucepan over high heat, combine the dates and hot water and boil. Stir in the baking soda and vanilla, then remove from heat and set aside to cool.

To make the sauce:

1. Combine the cream, brown sugar, salt and molasses in a small saucepan and simmer about 5 minutes, stirring constantly. The sauce should thicken enough to coat the back of the spoon. Refrigerate for 30 minutes.
2. Gather a large bundt pan or 6 mini-bundt molds or souffle dishes and coat the inside with butter. Pour two-thirds of the refrigerated sauce into the bottom of the pan or dishes and freeze until solid, about 15 minutes.

For the pudding:

1. Cream the butter and sugar in a large mixing bowl with an electric mixer. Beat in the eggs, one at a time, until combined.
2. Sift the flour and baking powder in another bowl, mix in about a third with the butter and egg mixture. Mix in the date mixture and finally the other two-thirds of the flour, combining between each addition.
3. Spoon the pudding on top of the frozen sauce and cover the pan or dishes tightly with foil. Place in a 6qt slow cooker (or 3qt casserole slow cooker for mini-pans) and fill with boiling water until it comes about half-way up the side of the pan. Cover and cook on high for 3 hours.
4. Remove the pan, uncover and cool for at least 5 minutes. Invert onto a plate or serving dish and spoon the rest of the sauce on top. Top with ice cream and serve warm.