Step 1: Preheat your oven to 180°C (350°F) and grease a 20cm square baking dish.
Step 2: In a heatproof bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for 10 minutes to soften the fruit.
Step 3: In a separate large bowl, cream together the softened butter and dark muscovado sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the fresh grated ginger and the ground ginger until well combined.
Step 5: Gently fold in the self-raising flour followed by the date mixture (including the soaking liquid) until a smooth batter forms.
Step 6: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted into the center of the sticky ginger and date pudding comes out clean.
Step 7: While the pudding bakes, make the sauce by combining the heavy cream, 75g butter, and light brown sugar in a saucepan. Bring to a boil, then simmer for 3 minutes until thickened.
Step 8: Once the pudding is out of the oven, prick the surface with a fork and pour half of the hot toffee sauce over the top. Serve the remaining sauce on the side.