For pudding: Preheat over to 350 F. Butter seven custard cups. Using electric mixer, beat sugar and butter in large bowl until combined. Add egg and beat 2 minutes. Sift in flour and baking powder and beat 1 minutes.
Mix boiling water, dates, instant coffee, vanilla, and baking soda in metal bowl. Add to butter mixture. Beat until well blended. Divide batter among prepared custard cups. Bake until golden brown and tester inserted into center comes out clean, about 30 minutes. Transfer to rack, cool, 10 minutes. Invert onto plate or bowls.
Meanwhile, prepare sauce: Bring all ingredients to simmer in heavy small saucepan, stirring to dissolve sugar. Simmer 3 minutes, stirring occasionally. Pour sauce over warm puddings. Serve immediately.