Start by chopping the pitted dates and placing them in a saucepan. Add 200ml of boiling water and 1 tsp of baking soda. Simmer on low heat for about 5 minutes until the dates are soft, then mash them lightly with a fork.

In a large mixing bowl, cream together 75g of softened unsalted butter and 150g of brown sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Sift in 175g of all-purpose flour, 2 tsp of baking powder, and a pinch of salt, folding them gently into the batter along with the mashed dates.

Preheat your oven to 180°C (350°F). Grease a baking dish with butter and pour the batter into it, smoothing the top. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

While the pudding is baking, make the toffee sauce by combining 200g of dark brown sugar, 200ml of double cream, and a generous 50g of unsalted butter in a saucepan. Heat over medium, stirring until it reaches a boil, then reduce the heat and let it simmer for 3-4 minutes until it thickens.

Once the pudding has cooled slightly—about 10 minutes—invert it onto a serving plate. Drizzle the warm toffee sauce generously over the top and serve warm alongside vanilla ice cream or clotted cream.