1. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. 2. In a bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let it sit for 10 minutes.

3. 3. In a separate bowl, cream the softened butter and brown sugar until light and fluffy.

4. 4. Beat in the eggs one at a time, then stir in the vanilla extract.

5. 5. Mix the flour, baking powder, and salt in another bowl.

6. 6. Alternately add the flour mixture and the date mixture to the butter mixture, starting and ending with the flour.

7. 7. Pour the batter into the prepared cake pan and smooth the top.

8. 8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. 9. For the sauce, combine the heavy cream and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens, about 5 minutes.

10. 10. Once the pudding is baked, let it cool for a few minutes, then pour the toffee sauce over the warm pudding. Serve warm.