Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.

Combine chopped dates and baking soda in a bowl. Pour boiling water over them and let sit for 10–15 minutes to soften.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Stir the date mixture into the butter mixture, then gradually add the dry ingredients. Mix until fully combined.

Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Meanwhile, make the toffee sauce: In a saucepan over medium heat, combine brown sugar, cream, and butter. Bring to a boil and simmer for 3–5 minutes, stirring constantly, until thickened. Stir in vanilla.

Once the pudding is baked, poke holes in the top with a skewer and pour some of the warm toffee sauce over it. Let it soak for a few minutes.

Serve warm with extra toffee sauce and optional vanilla ice cream or whipped cream.