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Begin by placing the boiling water into a saucepan. Add the tea bag and allow it to steep for 2 minutes, then remove. Stir in the chopped dates and the bicarbonate of soda. The mixture will foam slightly. Cook over medium heat for about 5 minutes, until the dates have softened and broken down. Remove from heat and allow to cool.
In a large bowl, cream together the softened butter and muscovado sugar until well combined. In a separate bowl, whisk together the eggs, golden syrup, and milk. Gradually pour the wet mixture into the butter and sugar, mixing continuously until fully incorporated. Next, mix in the date mixture.
Sift in the flour and baking powder, then gently fold through the batter.
Pour the batter into a greased oven dish or cake tin. Bake in a preheated oven at 170°C (340°F) for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Place the sugar, cream, and butter into a saucepan. Heat gently over low heat, stirring until the sugar has dissolved and the butter has melted. Continue to stir until the sauce is smooth and glossy.
Cut the sticky toffee pudding into portions and generously drizzle with the hot toffee sauce. Serve with cream, custard, or a scoop of vanilla ice cream.