Prepare the Dates:
In a bowl, combine the chopped dates with boiling water. Add baking soda and stir. Let it sit for 10 minutes to soften and allow the mixture to cool slightly.

Make the Pudding Batter:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or individual ramekins.
In a separate bowl, cream together the butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the date mixture, including the liquid, until smooth.

Bake the Pudding:
Pour the batter into the prepared baking dish or ramekins. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the pudding cool slightly.

Prepare the Toffee Sauce:
In a small saucepan over medium heat, combine the heavy cream, brown sugar, butter, and vanilla extract. Stir until the sugar has dissolved and the sauce is smooth and slightly thickened (about 3-4 minutes).

Serve:
Cut the pudding into squares (or serve individual ramekins) and drizzle the warm toffee sauce over the top.