Place the chopped dates in a medium bowl. Pour boiling water over them and add baking soda. Let the mixture sit for about ten minutes until the dates become soft.

Preheat your oven to 350°F. Grease an 8-inch baking dish with butter. You can also lightly dust it with flour for easier removal.

Add softened butter and brown sugar to a large bowl. Beat until the mixture becomes light and creamy. This step helps create a tender sponge.

Add the eggs one at a time. Beat well after each addition. Add vanilla extract and mix again until everything looks smooth and evenly combined.

Use a fork to mash the softened dates slightly. Leave some small pieces for texture. Do not completely puree them because small pieces add character.

Whisk flour, baking powder and salt together in another bowl. Mixing these ingredients separately helps distribute the baking powder evenly throughout the sponge.

Add the dry ingredients gradually to the butter mixture. Stir gently after each addition. Fold in the warm date mixture until the batter looks evenly combined.

Pour the batter into your prepared baking dish. Smooth the surface gently with a spatula. Bake for about thirty-five minutes, until the center feels firm.

Insert a toothpick into the center of the pudding. It should come out with a few moist crumbs. Avoid overbaking because the sponge should remain soft and tender.

Melt butter in a saucepan over medium-low heat. Add brown sugar and heavy cream. Stir continuously until the sugar dissolves and the sauce becomes smooth.

Remove the sauce from the heat. Stir in vanilla extract and salt. Taste carefully once cooled slightly. The salt helps balance the sweetness of the caramel sauce.

Poke several small holes across the warm sponge using a skewer. Pour some warm toffee sauce over the top. Let it soak into the pudding before serving.

Cut the pudding into eight portions. Place each piece on a dessert plate. Add warm toffee sauce and a scoop of vanilla ice cream for the best experience.