Step 1: Soak the Dates

• Soak the dates: Place the chopped dates in a bowl and sprinkle with bicarbonate of soda. Pour the boiling water over the dates and let them sit for about 10 minutes until softened.

Step 2: Prepare the Sponge Batter

• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
• Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
• Fold in the flour and dates: Gently fold the self-raising flour into the mixture, then add the softened dates along with their soaking liquid. Stir until combined.

Step 3: Bake the Pudding

• Prepare the baking dish: Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease the baking dish and pour the batter into it, smoothing the top.
• Bake: Bake the pudding for 35-40 minutes, or until the sponge is risen and firm to the touch. A skewer inserted into the center should come out clean.

Step 4: Make the Toffee Sauce

• Melt the butter and sugar: While the pudding is baking, melt the butter and dark brown sugar in a saucepan over medium heat, stirring until the sugar dissolves.
• Add the cream and syrup: Stir in the double cream and golden syrup, and let the mixture simmer for 3-5 minutes until it thickens slightly and turns into a smooth sauce.

Step 5: Serve the Pudding

• Pour the sauce: Once the pudding is baked, poke a few holes in the top of the sponge with a skewer and pour half of the warm toffee sauce over it, allowing the sponge to absorb the sauce.
• Serve with extra sauce: Cut the pudding into portions and serve with the remaining toffee sauce drizzled over the top.