Combine dates and tea in a bowl and set aside to soak for 15 minutes. Preheat the oven to 350° F. Grease an 8” round cake pan and line with parchment paper. Cream 3/4 cups plus 2 tbsp sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture. Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan. Bake in the preheated oven until a skewer inserted in the centre comes out clean, 1 to 1 1/2 hours. When pudding is almost finished baking, combine 1/2 cup plus 1 tbsp sugar, 3/4 cup plus 1 tbsp brown sugar, 3/4 cup plus 1 tbsp golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for five minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, two to three minutes. Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side. Yields eight servings.