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Preheat the Oven Set your oven to 180°C (350°F) Grease a baking dish (8-inch square) or individual ramekins.
Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let it sit for about 0 minutes to soften. Mash lightly with a fork.
Make the Batter: In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the plain flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Stir in the softened date mixture until just combined.
Pour the batter into the prepared dish or ramekins. Bake for 30–35 minutes (or 20–25 minutes for ramekins), until a skewer inserted comes out clean.
Prepare the Toffee Sauce: In a saucepan over medium heat, melt the butter and brown sugar together. Add the cream and vanilla, stirring continuously. Simmer for 5 minutes until thickened.
Poke a few holes in the warm pudding and drizzle some toffee sauce over it. Serve with extra sauce, ice cream, or whipped cream.