Preheat the oven to 180C. Grease 6 pudding moulds with coconut oil.
Add the dates, water and milk to a large saucepan and simmer on a medium heat, until the dates have softened. Remove from the heat, add baking soda and mix, let cool.
In a large mixing bowl, cream together the brown sugar and vegan butter until smooth and creamy. Slowly add in the date mixture and mix until combined.
Sieve the flour and cinnamon and mix. Transfer into the moulds equally.
Bake for 20-25 minutes, until cooked and a skewer comes out clean.
Whilst in the oven, prepare the sauce by adding syrup, sugar and butter into a saucepan to heat, simmer for 5 minutes.
Poke a couple holes on top of each pudding and pour in a little sauce, this will soak the inside of the pudding. Flip the puddings onto plates and cover with sauce and a nice scoop of ice cream.