Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line the base of 6 pudding moulds.
Chop 175g (6oz) dates and place in a heatproof bowl and add ¼ teaspoon bicarbonate of soda. Cover with 150ml (¼pt) boiling water, then set aside. Chop 50g (2oz) pecans and set aside.
Beat together 125g (4oz) butter and 125g (4oz) sugar until lightly fluffy, then add 2 eggs one at a time, beating well after each addition.
Add 125g (4oz) flour and ¼ teaspoon ground ginger to the mixing bowl and gently fold in with a large metal spoon or spatula.
Add the dates plus the soaking liquid to the bowl and stir in along with the chopped pecans. Fold in until the dates and pecans are evenly combined. At this stage the mixture will be quite wet and like a very thick lumpy batter.
Divide the mixture equally between the 6 pudding moulds filling them about ¾ full.
Stand the pudding moulds in a shallow ovenproof dish or roasting tin. Fill the dish or tin with boiling water to come half way up the pudding moulds. Carefully transfer to the oven and bake in the oven for 40 minutes until the puddings are springy to the touch and a skewer inserted into the centre comes out clean.