Instructions:
- Preheat oven to 350°F (175°C). Grease and line your chosen baking dish or 6 individual ramekins.
- Place chopped dates in a heatproof bowl. Pour boiling water over them and stir in the bicarbonate of soda. Let this mixture steep for 10 minutes until the dates are very soft.
- While dates steep, cream the softened butter and brown sugar together until light and fluffy (about 3 minutes). Beat in the eggs one at a time.
- Gently fold the sifted flour into the butter mixture until just combined. Be careful not to overmix.
- Pour the date/water mixture (including all the liquid) into the batter. Fold gently until just incorporated. The batter will be quite thin—this is correct.
- Pour the batter evenly into the prepared dish(es). Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
- While the pudding bakes, prepare the sauce: Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly until the sugar dissolves (about 3 minutes).
- Bring the sauce mixture to a gentle simmer. Cook for exactly 2 minutes without stirring too vigorously. Remove from heat.
- Slowly whisk in the heavy cream (it will bubble up aggressively). Stir until smooth. Whisk in the vanilla and salt. Keep warm.
- Once the pudding is out of the oven, let it cool in the tin for 5 minutes. Use a skewer to poke holes all over the top surface of the warm pudding, spacing them about 1 inch apart.
- Pour about two-thirds of the warm toffee sauce evenly over the hot pudding, allowing it to soak right into the holes.
- Serve immediately with the remaining warm sauce poured over individual slices, optionally accompanied by ice cream or clotted cream.