Preheat the oven to 180°C (350°F). Grease and line an 8-inch square baking tin.
Place the dates and bicarbonate of soda in a bowl, pour over the boiling water, and leave to soak for 10 minutes.
In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the flour and vanilla extract. Fold in the date mixture.
Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
To make the toffee sauce, combine the sugar, butter, and cream in a saucepan over medium heat. Stir until the sugar is dissolved and the sauce is smooth.
Serve the warm pudding with toffee sauce poured over the top.
Tips
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
