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Preheat oven to 180°C. Grease pudding moulds & set aside.
Put the dates in a heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda and vanilla. Let stand 10 minutes to soften.
In a large bowl, cream butter and 150 g of the brown sugar until light and fluffy. Beat in eggs, one at a time.
Add the date mixture to the batter, sift in the flour and salt, then fold gently until just combined. Pour into the prepared moulds and bake for 10-15, until a skewer comes out clean.
For the toffee sauce, melt butter in a small pan, add the remaining 150 g brown sugar and the cream. Simmer 3–5 minutes until smooth and glossy, then spoon over warm pudding and serve.