Preheat your oven to 180°C (350°F). Grease and line a square baking dish (approximately 8 inches).

In a bowl, combine the chopped dates with the boiling water and baking soda. Let this mixture sit for about 15 to 20 minutes to soften the dates.

In a separate bowl, cream the softened butter and brown sugar until light and fluffy. This should take about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, sift the flour, baking powder, and salt together.

Gradually add the dry ingredients to the wet mixture, alternating with the date mixture. Mix just until combined.

Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the pudding bakes, prepare the toffee sauce. In a saucepan, melt the butter with the brown sugar over medium heat, stirring continuously until dissolved.

Slowly stir in the heavy cream and continue to cook for another 3-4 minutes until thickened slightly. Remove from heat and add the vanilla extract.

Once the pudding is baked, let it cool a bit before poking holes in the top with a skewer or toothpick. Pour half of the warm toffee sauce over the top, allowing it to soak in.

Serve warm with the remaining toffee sauce drizzled on top.