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Preheat oven to 170C and grease a casserole dish
Add butter, sugar and treacle into a pan. Once butter is melted and sugar has dissolved pour in the cream and vanilla, stir and boil
Reduce heat to low and simmer for 5-10mins or until thick. Remove from the heat and set aside to cool slightly
Place dates into a saucepan with the water and heat until boiling
Reduce heat and simmer for 3-5mins until dates are soft and breaking down. Stir in the bicarb and let sit for 2mins before mashing or blending with stick blender
In bowl of a stand mixer, beat butter and sugar until light and pale
Add in the treacle and combine before individually adding the eggs, beating well between each addition
Stir through the vanilla. Add the flour and salt and fold until nearly combined then add the date puree and combine fully
Pour ⅓ of the toffee sauce into the lined dish, levelling to cover the bottom
Spoon in the batter, level and bake for 35-40mins
Remove when a skewer comes out clean and allow to stand for 10-15mins
Gently heat the reserved toffee sauce and pour over the plated sponge, topping with ice cream, custard or cream