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In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften the dates.
Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) square baking dish or a similar-sized pudding mold.
In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the water). Start and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, make the toffee sauce. In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the sugar has dissolved and the mixture is smooth. Bring to a gentle boil and let it simmer for about 5 minutes, then remove from heat and stir in the vanilla extract.