Pit the dates and place into a medium sized pot. Add water and bring to a boil. When the water reaches a boil, remove from heat and stir in vanilla and baking soda. Add the tea bags to the liquid and steep for 15 to 20 minutes. Let the mixture cool and remove the tea bags before placing into a blender. Purée the date mixture until smooth; set aside to cool.
Incorporate the flour mixture into the date mixture a quarter at a time. Do not overmix the batter.
While the pudding is in the oven, prepare the salted caramel sauce. Over medium-high heat, combine butter, demerara sugar, cream, and salt into a small pot. Stir until the sugar has completely dissolved. Lower the heat and add the optional bourbon, stir for 5 mins. Remove from heat and allow the caramel to cool before serving.
Serve the warm pudding with a generous drizzle of salted caramel sauce, a dollop (or more) of whip cream, and a sprinkling of fleur de salt.