Soften Dates– Bring a saucepan of water to a boil. Add dates, cover with lid, and turn heat down to low. Simmer for 15 minutes until dates are soft & most of the liquid has been absorbed. Add dates and remaining liquid to a food processor & blend.
Make Batter– In the bowl of a stand mixer with a paddle attachment, mix room temperature butter, brown sugar, and molasses. Mix in egg & vanilla extract. In separate bowl, mix flour, baking soda, baking powder, and salt. With mixer running on low, add dry ingredients to wet ingredients 1/4 cup at a time. Add date puree. Run mixer until ingredients are fully combined.
Bake– Preheat oven to 350F. Grease ramekins with butter and fill 3/4 of the way with date batter. If using 9oz ramkeins bake 35-40 min, for smaller ramekins check puddings around 25 mins. An inserted toothpick should come out clean.
Make Sauce– Melt butter in sauce pan over medium-low heat. Whisk in sugar, then heavy cream, then molasses & salt. Simmer and stir occasionally for 6 minutes until sauce has thickened slightly. Remove from heat and stir in almond extract.
Finish and Serve– While they are still warm, level puddings and flip on to a plate. Brush sides with sauce. Serve with more sauce poured over the top & ice cream, custard, or heavy cream