Pre-heat the oven to 350°F.
Grease and flour the muffin tins.
In a small saucepan, add the dates and water; bring to a boil and simmer, over low heat, for only a couple of minutes.
Remove from heat and let stand for a few minutes while preparing the rest of the batter.
In a large bowl. cream together the butter, brown sugar and vanilla.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and golden syrup; beat well.
In a small bowl, sift together the flour and baking powder.
Add the dry ingredients to the creamed mixture, in three equal portions, mixing until smooth after each addition.
Puree the date mixture in a food processor or blender.
Once the dates are pureed, add the baking soda.
Add this hot mixture immediately to the batter; mix until smooth.
Pour batter into muffin tins and bake for about 18 – 20 minutes until the center is just firm.
Serve warm with toffee sauce.