Preheat the oven to 350 degrees F. Grease 6, 8 oz. souffle cups or mini non-stick pudding tins (available at kitchenware stores). Mix dates, currants, cranberries and baking soda in a heat-proof bowl. Pour in boiling water; let stand 15 minutes. Beat the butter and 1 cup brown sugar until well combined. Beat in the eggs. Beat in the soaked fruit mixture including the liquid. Combine the flour, baking powder, salt and spices in another bowl; gradually beat into the wet mixture. Spoon the mixture into prepared cups or tins. Set cups or tins in a sided baking pan filled with an inch of hot water. Bake 25-30 minutes, or until a toothpick inserted in the centre of a pudding pulls out clean. Make the sauce by combining all ingredients in small pot. Bring to the boil, stirring, and then reduce heat to its lowest setting and gently simmer for five minutes. Cool puddings slightly before unmoulding unto plates. Drizzle with caramel sauce and serve.