Preheat your oven to 350°F. Grease an 8-inch square baking dish and set aside.

In a medium saucepan, combine the chopped dates and water. Bring to a boil, then remove from heat and stir in the baking soda. Set aside to cool slightly.

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until combined.

Stir the date mixture, including the liquid, into the batter until fully incorporated. The mixture will be thick and smooth.

Pour the batter into the prepared baking dish and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

While the pudding bakes, make the toffee sauce. In a small saucepan, combine the brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat, stirring frequently. Once it begins to bubble, reduce heat to low and simmer for 3 to 5 minutes. Remove from heat and stir in vanilla extract and a pinch of salt.

Once the pudding is baked, let it cool for about 10 minutes. Poke small holes over the top with a skewer or fork, then pour about half of the warm toffee sauce over the pudding.

Serve warm with an extra drizzle of sauce and a scoop of ice cream or dollop of whipped cream.