Place the chopped dates in a saucepan with boiling water and baking soda, then simmer for 10 minutes until soft and swollen. Mash slightly with a fork or blend for a smoother texture.
In a large mixing bowl, cream together softened butter and dark brown sugar with a hand mixer until light and fluffy, about 3-4 minutes, filling your kitchen with a warm, caramel scent.
Add eggs one at a time, beating well after each addition to create a smooth, glossy mixture. Stir in vanilla extract.
Drain the softened dates, reserving the soaking liquid. Fold the mashed dates into the batter, mixing gently to incorporate the sticky, fragrant fruit.
Sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the reserved date soaking liquid, folding gently until just combined and the batter is thick and sticky.
Pour the batter into your prepared baking dish or ramekins, smoothing the top with a spatula for an even surface. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, until golden and a skewer inserted in the center comes out moist but not wet.
While the pudding bakes, make the toffee sauce by melting butter, dark brown sugar, and heavy cream in a saucepan over low heat. Stir constantly until smooth and glossy, about 3-4 minutes, filling your home with a sweet, caramel aroma.
Remove the baked pudding from the oven and let it rest for 10 minutes. Pour the warm toffee sauce generously over the sponge, allowing it to seep into every crevice and create a sticky, luscious topping.
Serve slices or scoops of the pudding warm, with extra toffee sauce drizzled over the top. Enjoy the gooey, caramel-infused richness with a cup of tea or your favorite cozy beverage.
