Preheat an oven to 180°C.
Put the water, rum and vanilla in a small saucepan and bring to the boil. Add the pitted dates, bicarb soda and chopped macadamias and stir through.
Remove from the heat and allow to sit for 1 hour as the dates absorb the moisture.
In a mixing bowl, beat the butter and sugar until light and fluffy and sugar is dissolved.
Slowly drip in the eggs while beating to incorporate them into the mixture. On a slow speed then add the flour until fully incorporated.
Fold in the date mixture.
Butter a 6 hole muffin tray and pour the mixture evenly into the tray holes. Place the tray in a dish of boiling water (bain-marie) and bake at 180°C for 10-15 minutes, or until a skewer comes out clean.
Remove from oven and allow to cool before turning out.
For the macadamia crème fraiche, combine all ingredients and refrigerate for up to 6 hours prior. Serve with the warm puddings.