Preheat oven to 350 F (180 C). Generously grease 8 6 oz ramekins, arrange in a 2"+ deep baking pan.

Carefully pour water into the baking pan, until it reaches about halfway up the sides of the ramekins.

In a small saucepan, combine chopped dates, water, orange zest, and baking soda. Bring to a boil, stirring frequently.

Allow to boil for 1 minute, remove from heat and allow to cool completely.

In a mixing bowl, combine flours and salt, set aside.

In a large bowl or stand mixer, cream butter and brown sugar until light and fluffy. Add vanilla and eggs, continue beating just until smooth.

Add flour mixture, stirring just until combined.

Gently fold in date mixture.

Divide batter among prepared ramekins.

Bake for 50-60 minutes, until knife inserted in center of the cakes comes out clean. While waiting, make the toffee sauce:

Melt butter in a medium saucepan.

Add heavy cream and brown sugar, whisking until smooth.

Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes - stirring constantly - then remove from heat.

Stir in booze of choice, and vanilla.

Serve warm, over sticky toffee puddings.