Preheat oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin. Whisk together the flour, baking powder and chocolate in a small bowl, and set aside.
Bring the dates and water to the boil in a saucepan over high heat. Remove from the heat, and stir in the bicarb. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully purée until smooth; set aside.
Cream 60g of butter together with the caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date purée until well blended. Spoon into the prepared muffin tin.
Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar and 225g of butter in a saucepan over medium low heat until the butter melts; set aside.
When the puddings have baked for 25 minutes, remove them from the oven, and cool in the tin for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking tray. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with icing sugar, and top with a 1/2 scoop of ice cream. Repeat with the remaining date puddings.