• Preheat the oven to 350°F.

Prepare the Puddings:

• Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat.
  ¾ cup dried pitted dates, ¼ cup dried figs, 1 cup water
  
• Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.
  ½ teaspoon baking soda
• Using a hand or stand mixer, cream the butter and sugar in a large bowl. Add the egg and beat well. Fold in the flour, the pureed date mixture, and the chocolate.
  3½ tablespoons butter, ½ cup superfine sugar, 1 egg, 1¼ cup self-rising flour, 1¼ ounces dark chocolate
  
• Divide the batter equally among 6 buttered ramekins. At this point, you may bake immediately, or cover each ramekin with plastic wrap and refrigerate for up to several hours if you prefer to serve them warm after a meal (see notes below).
  
• Bake the cakes for 20 – 25 minutes until a toothpick inserted comes out clean.
  

Prepare the Caramel Sauce:

• To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes.
  1 cup brown sugar, 1 cup heavy cream
• Add the butter and stir until incorporated.
  7 tablespoons butter
• Add salt if desired.
• If using immediately, keep sauce warm. You may refrigerate the sauce and reheat later when serving the dessert.

Assemble the Dessert:

• Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate. With a paring knife, cut a cross in the center of each cake. Pour the warm sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.
  
• Serve warm topped with ice cream or whipped cream.