Chop the pitted dates and place them in a saucepan with boiling water and baking soda. Simmer for 5 minutes, then mash until smooth.

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time and vanilla, mixing well.

Sift in flour, baking powder, and salt. Gently fold until just combined.

Fold in the mashed date mixture until evenly integrated.

Grease a baking dish, pour in the batter, and spread evenly. Preheat oven to 180°C (350°F).

Bake for 30-35 minutes. Check doneness with a skewer; it should come out clean.

For the toffee sauce, combine butter, brown sugar, and double cream in a saucepan over medium heat. Stir until boiling, then simmer for 5 minutes.

Once the pudding is baked, let cool slightly before pouring the warm toffee sauce over it. Serve with ice cream or clotted cream.