Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.

In a mixing bowl, combine the chopped dates with baking soda. Pour in the boiling water and let them sit for about 10–15 minutes to soften.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Stir the softened date mixture into the butter mixture, then gradually add in the dry ingredients. Mix until fully combined.

Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

While the pudding is baking, prepare the toffee sauce by combining the brown sugar, heavy cream, and butter in a saucepan over medium heat. Bring to a boil, stirring constantly, then let it simmer for 3–5 minutes until it thickens.

Once baked, remove the pudding and poke holes in its top. Pour warm toffee sauce over it, allowing it to soak for a few minutes.

Serve warm, drizzled with extra toffee sauce and alongside vanilla ice cream or whipped cream if desired.