Prepare the Dates:
Place chopped dates and baking soda in a saucepan with boiling water. Simmer over medium heat for about 5 minutes until softened. Remove from heat and set aside.

Make the Batter:
In a mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.

Add Dry Ingredients:
Sift in the flour, baking powder, and salt. Fold gently to combine without overmixing.

Combine Dates and Batter:
Mash the softened dates with a fork and fold into the batter until well incorporated.

Bake the Pudding:
Preheat oven to 180°C (350°F). Grease a baking dish and pour in the batter, smoothing the top. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.

Make the Toffee Sauce:
In a saucepan over medium heat, combine dark brown sugar, double cream, and a splash of vanilla. Stir continuously until boiling, then simmer for a few minutes until thickened.

Serve:
Let the pudding cool slightly. Slice and serve warm with generous amounts of toffee sauce poured over. Optional: add a scoop of vanilla ice cream or whipped cream.