Start by preheating your oven to 350°F (175°C). Grab a small bowl and toss in the chopped dates and baking soda. Pour the boiling water over them, stir gently, and let them sit for 10 minutes. This softens the dates and brings out their sweetness. After soaking, mash them lightly with a fork until they form a chunky paste—don’t worry about making it too smooth.

In a large bowl, beat the softened butter and dark brown sugar together until creamy and light—about 2-3 minutes with a hand mixer or a sturdy whisk. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and the date mixture (water included). In another bowl, sift the flour, baking powder, and salt together. Gently fold these dry ingredients into the wet mixture until everything’s combined into a thick batter. It’ll look rustic and smell amazing.

Grease an 8x8-inch baking dish with butter or line it with parchment paper. Pour the batter into the dish, spreading it evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy. Let it cool in the dish for 5 minutes while you whip up the sauce.

In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar and heavy cream, bringing it to a gentle boil. Keep stirring for 3-4 minutes until the sauce thickens and turns a deep caramel color. Remove it from the heat, then mix in the vanilla extract and a pinch of sea salt if you’re using it. The sauce should be smooth and glossy—perfect for pouring over your pudding.

Poke a few holes in the warm pudding with a skewer or fork—this helps it soak up the sauce. Pour about half the toffee sauce over the top, letting it seep into the sponge. Save the rest for serving. You can slice it now or let it sit for a bit to absorb even more flavor. Serve it warm for the full effect.