For the puddings: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour a 6-cup muffin tin.

Place dates and baking soda in a heat-proof bowl. Add boiling water, pressing down the dates to submerge them; let stand to soften, about 10 minutes. Transfer dates to a food processor or blender and puree.

With a hand mixer, cream butter and sugar in a medium bowl until light and fluffy, about a minute. Add the egg; continue to mix until combined, scraping down the sides of the bowl as needed. Mix in flour and baking powder until just combined. Add dates; mix on low speed until well combined.

Divide batter evenly among prepared muffin cups. Bake until cakes are firm to the touch, 18 to 20 minutes. Remove cakes and let cool slightly in the pan, about 5 minutes. Turn onto a wire rack. (Can be cooled and frozen in an airtight container for at least a month.)

For the sauce: Bring all ingredients (except bourbon) to boil over medium-high heat in a small Dutch oven or large saucepan, stirring occasionally to dissolve the sugar. Reduce heat to medium-low and continue to simmer until sugar is completely dissolved and sauce is slightly thickened. Remove from heat. If using bourbon, stir it in now. (Can be cooled and refrigerated in an airtight container for several weeks.

To serve, return sauce to a simmer and microwave puddings until warm, 30 seconds to a minute, depending on the number of puddings you are heating. Spoon desired amount of sauce onto a dessert plate, set a pudding in the puddle of sauce. Top with a dollop of whipped cream and serve.