Preheat the oven to 180°C (350°F). Grease a baking dish.

Combine the chopped dates and boiling water in a bowl and add the bicarbonate of soda. Let it sit for 10 minutes, then mash the mixture gently.

In a separate bowl, cream the softened butter and dark brown sugar until light and fluffy. Add the beaten eggs gradually, mixing well.

Fold in the flour and the date mixture until well combined. Pour the batter into the prepared baking dish.

Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.

To make the toffee sauce, melt the butter with the light brown sugar in a pan over low heat. Stir in the double cream and simmer gently for 3-4 minutes.

Pour the hot toffee sauce over the baked pudding before serving.