Preheat oven to 180 degrees C. Grease 6 1-cup metal moulds and set aside.
Bring orange juice to the boil in a small saucepan. Add zest and dates, turn off heat and stir in vanilla and bicarb soda. Let cool.
Beat together the butter and sugar in an electric mixer until light and fluffy. With the mixer running drizzle in the eggs a little at a time until all mixed. Fold in the flour and cinnamon and then the orange and date mixture.
Place the moulds on a baking tray and divide the batter between them. Bake 25 minutes or until they test done.
Put all the ingredients in a saucepan over medium heat, stir until smooth, then boil three minutes. Turn the puddings out onto plates and pour the sauce over the tops.