For date filling, in a medium saucepan, combine dates and water. Bring to boiling; reduce heat. Cook, covered, for 15 minutes or until most of the liquid is absorbed, stirring occasionally. Remove from heat; stir in molasses; set aside to cool slightly.

Grease eight 6-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.

For pudding: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well combined. Add egg and vanilla; beat for 1 minute more. Add date mixture to butter mixture, beating on low speed just until combined. (Do not overmix.) With a wooden spoon, stir in flour mixture until combined. Spoon about 1/3 cup batter into each prepared ramekin.

Bake in a 350 degree F oven for 20 to 25 minutes or until top springs back when lightly touched. Cool in ramekins on a wire rack for 3 minutes. Using a knife, loosen pudding from sides of ramekins. Invert onto dessert plates. Spoon about 3 tablespoons of Honey Toffee Sauce over each warm pudding, allowing it to seep down around the sides and cover the top. Top with whipped cream and toffee pieces, if you like. Serve immediately. Makes 8 servings.

Using a paring knife, slit 1/2 of a vanilla bean* lengthwise. Scrape out seeds. In a heavy small saucepan, bring 1 cup whipping cream and vanilla seeds just to boiling, stirring frequently. Remove saucepan from heat; set aside. In a heavy medium saucepan, combine 1/3 cup butter, 1/3 cup packed dark brown sugar and 1/8 teaspoon salt. Cook and stir over medium heat for 3 to 5 minutes or until mixture just comes to a full boil. Slowly whisk the hot whipping cream mixture into butter mixture, taking care as the mixture will splatter. Simmer, stirring constantly, over medium to medium-low heat for 6 minutes more. Remove from heat; stir in 2 tablespoons honey. Serve warm. Makes about 1-1/2 cups.

Prepare puddings and bake as directed above. Cool. Place in an airtight freezer container, cover, and freeze for up to 1 month. Thaw in the refrigerator overnight. Wrap each cake in foil. Place wrapped cakes on a baking sheet. Bake in a 350 degreeF oven for 12 minutes or until heated through.