Begin by chopping the dates and placing them in a mixing bowl. Pour boiling water over the dates and sprinkle in the baking soda. Allow this mixture to sit for about 10 minutes.

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time into the creamed mixture, then add in the vanilla extract and mix until smooth.

Gradually sift in the flour and baking powder, folding them into the wet mixture to maintain aeration.

Add the softened date mixture into the bowl with the flour mixture and stir gently until well combined.

Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter.

Pour the batter into the prepared dish and spread it evenly.

Bake in the preheated oven for 30-35 minutes until the top is firm to the touch.

In a saucepan over medium heat, melt together butter and additional sugar until bubbly. Add cream and simmer until thickened, about 5-7 minutes.

Cut the baked pudding into squares, serve with the warm toffee sauce poured over each piece.