Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish and set aside.
Place the chopped dates in a bowl and pour boiling water over them. Let soak for about 10 minutes until they soften, then drain, reserving the soaking water.
In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved, then pour in the reserved date soaking water. Bring to a gentle simmer, cooking for 2 minutes until slightly thickened. Remove from heat.
In a mixing bowl, whisk together eggs and vanilla extract until well combined. In another bowl, sift the flour and baking soda together.
Fold the soaked dates into the eggs, then add the flour mixture and gently fold until just combined. Pour in the warm toffee sauce and fold lightly to integrate, avoiding overmixing.
Pour the batter into the prepared baking dish, smoothing the top with a spatula for an even layer.
Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
Meanwhile, prepare the toffee sauce by combining heavy cream, butter, and brown sugar in a saucepan. Simmer gently for 5-7 minutes until thickened and glossy, stirring frequently.
Once the pudding is baked, poke holes all over the surface with a skewer or fork. Pour the hot toffee sauce generously over the warm sponge, allowing it to soak in and coat the top.
Let the pudding rest for about 5 minutes to let the sauce set slightly. Serve slices warm, with extra toffee sauce drizzled on top, and enjoy the gooey, caramel-infused goodness.
