Start by placing the chopped dates in a bowl. Pour the boiling water over them and stir in the baking soda. Let this sit for about 15 minutes, allowing the dates to soften.

In a mixing bowl, beat together the brown sugar, granulated sugar, and softened butter until pale and fluffy. This should take about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture into the wet mixture, being careful not to overmix.

Fold in the date mixture, ensuring it’s well incorporated but not over-mixed.

Pour the batter into a greased baking dish and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a skewer inserted comes out clean.

While the pudding is baking, prepare the toffee sauce. In a saucepan, combine brown sugar, heavy cream, butter, and a pinch of salt. Cook over medium heat until dissolved, stirring frequently for about 5-7 minutes until thickened.

After baking, let the pudding cool slightly before serving. Cut a generous slice, and drizzle the warm toffee sauce over it. Pair it with custard or whipped cream for an extra treat!