Start by chopping the dates into small pieces and placing them in a saucepan with boiling water and baking soda. Let them sit for about 10 minutes until soft and gooey, then mash slightly with a fork. The dates release their deep caramel aroma as they soften.
In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy—this should take about 3 minutes and will smell sweet and buttery. Use an electric mixer or whisk for best results.
Gradually add the beaten eggs to the butter mixture, mixing well after each addition. Stir in the vanilla extract to bring warmth and depth to the batter.
Sift the self-rising flour into the wet mixture and fold gently with a spatula until just combined—be careful not to overmix, to keep the sponge light.
Pour in the mashed dates along with their soaking liquid and gently fold into the batter. The mixture will be thick, fragrant, and sticky with caramel and date aroma.
Transfer the batter into your prepared baking dish, smoothing the top with a spatula. Place it in a preheated oven at 180°C (350°F) and bake for about 30–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out moist but not raw.
While the pudding bakes, prepare the toffee sauce by simmering the dark brown sugar and heavy cream together in a small saucepan over low heat. Stir constantly until the mixture is glossy, slightly thickened, and fragrant, about 5 minutes.
Once baked, remove the pudding from the oven and let it rest for about 10 minutes. It will be moist and slightly wobbly in the center, with a beautiful golden crust.
Slice the pudding into portions and serve warm, generously drizzled with the hot toffee sauce. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
