Sticky Toffee Pumpkin Pudding

Ingredients
2 tsp. baking soda
30 oz. stoned dates (pitted)
4 cups hot water
10 oz. butter, softened
16 oz. granulated sugar
8 oz. Brown Sugar
4 eggs
1 tsp vanilla
1 cup canned pumpkin
32 oz. plain flour (4 cups)
3 tsp. Baking Powder
1 tsp ginger
1 cup cubed cooked (steamed) fresh pumpkin

Directions
Soak dates in water 1 hour with baking soda. Puree lightly in food processor. 
Cream butter and sugars.  Add eggs one at a time and beat until light and fluffy (a few minutes). At a lower speed, add vanilla and canned pumpkin.  Remove to bowl. Combine flour, baking powder and ginger in separate bowl. Sift into creamed mix and fold gently. Do not over mix!  Add date mixture and pumpkin cubes. Stir to mix.
  
Turn into greased 8 oz ramekins (Fill ¾ full) and bake approximately 30-40 minutes in a moderately hot oven. (340*F). Cool 15 minutes, but serve warm.  Turn out onto serving plate, drizzle with sauce and enjoy

 TOPPING
2 cups fresh or frozen blueberries (preferably wild)
1 cup sugar
1 tbsp honey
1 cup water
1 tsp lemon juice
pinch of salt
Combine all.  Bring to boil, and reduce heat to medium-low.  Simmer 5 minutes.Cool completely and refrigerate.