Note: This recipe should be started a day ahead.

For the drunken raisins, in a saucepan over medium heat add sugar and water and bring to the boil. Remove from heat and allow to cool. Once cool, add brandy and stir well to combine. Add raisins then set aside to macerate for 8 hours.
In a saucepan over medium heat, add cream, sugar, Marsala, butter, salt, lemon juice and 5 Tbs of the drunken raisins (seal remainder in a jar and refrigerate for another use). Bring to a simmer for a few minutes until thick and creamy. Set aside.
Preheat oven to 180°C (or 160°C fan-forced). Line a 20cm x 20cm cake tin with baking paper.
Place second measure of water and dates in a saucepan and bring to the boil. Stir in baking soda then set aside.
In a large bowl, beat together butter, honey and sugar then mix in eggs and essence. Add dry ingredients then gradually stir in liquid from dates. Stir in dates and ginger then pour mixture into prepared tin. Bake in oven for 30 minutes, or until firm and golden.
When cool, cut pudding in squares and set aside. If making in advance, pour a little sauce over before reheating for extra stickiness (this pudding also freezes well).
To serve, place a scoop of your favourite vanilla ice cream on each serving plate. Place a slice of hot pudding next to ice cream then drizzle with drunken raisin sauce.