Prepare the Pudding

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar-sized baking pan.
2. Prepare the Dates: In a bowl, pour the boiling water over the chopped dates. Stir in the baking soda, and set aside to cool slightly. The baking soda will soften the dates and help create a more moist texture.
3. Make the Pudding Batter: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix.
6. Bake the Pudding: Pour the batter into the prepared baking dish, smoothing it out with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The pudding should be golden brown on top and spring back when lightly pressed.

Make the Toffee Sauce

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter for the sauce. Stir in the brown sugar and bring to a simmer.
2. Add the Cream: Once the sugar has dissolved, add the heavy cream, vanilla extract, and a pinch of salt. Stir the mixture constantly as it comes to a gentle boil. Continue to simmer for about 5 minutes, or until the sauce has thickened slightly. Remove from heat.

Assemble the Pudding

1. Serve: Once the pudding has cooled slightly, cut it into squares or spoon it into individual bowls. Drizzle generously with the warm toffee sauce, making sure to cover every corner of the pudding.
2. Top with Cream or Ice Cream: For the ultimate indulgence, serve each portion with a dollop of whipped cream or a scoop of vanilla ice cream. The cold creaminess pairs perfectly with the warm, gooey pudding.