Preheat your oven to 180°C (350°F). Butter your baking dish or ramekins and set aside.
Place the chopped Medjool dates in a saucepan with boiling water and baking soda. Simmer for about 10 minutes until the dates become soft and oozy. Remove from heat and let cool slightly.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is pale and fluffy, and smells sweet and caramelized.
Add eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
Puree the cooled dates along with their liquid until smooth, then fold into the batter along with vanilla extract. The mixture will be thick and sticky.
Sift together the self-raising flour and a pinch of salt. Gently fold it into the wet mixture until just combined, being careful not to overmix.
Pour the batter into your prepared dish or divide evenly into ramekins. Smooth the surface with a spatula for an even top.
Bake for 25–30 minutes, until the top is golden and a skewer inserted into the center comes out with moist crumbs. The pudding will be risen and slightly firm around the edges.
While the pudding bakes, make the toffee sauce: melt the butter and dark brown sugar in a saucepan over medium heat. Stir constantly until the mixture bubbles and thickens slightly, about 2–3 minutes.
Slowly add the heavy cream and vanilla extract to the caramel mixture, stirring until smooth and glossy. Let it simmer gently until slightly thickened.
Once the pudding is baked, let it rest for about 5 minutes. Then, pour the hot toffee sauce generously over the warm pudding, allowing it to seep into every crevice and create a sticky, luscious surface.
Serve the pudding warm, drizzled with extra sauce and optional accompaniments like cream or vanilla ice cream. Enjoy the gooey, caramel-rich bite!
