In a small saucepan, combine dates and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Pour into a blender; cover and process until smooth.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla.
Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.
Editor’s Note: To bake in 10-oz. ramekins, divide among six greased ramekins. Bake at 375° for 22-26 minutes or until a toothpick comes out clean.
1 pudding with 1/4 cup sauce (calculated without ice cream or whipped cream): 999 calories, 48g fat (29g saturated fat), 240mg cholesterol, 894mg sodium, 138g carbohydrate (99g sugars, 5g fiber), 10g protein.