Place the chopped dates in a bowl. Pour over the boiling water and add baking soda. Leave them for about ten minutes. The dates should become very soft before mixing them into the sponge batter.

Preheat your oven to 180°C or 160°C fan. Grease a 20cm baking dish with butter. Line the base with parchment. This makes the finished pudding easier to remove and serve.

Add softened butter and brown sugar to a large bowl. Beat until pale and creamy. This step adds air to the mixture. It also helps create a lighter sponge with a tender texture.

Beat the eggs into the butter mixture one at a time. Mix well after each addition. Add vanilla extract and stir gently. If the mixture looks slightly curdled, do not worry.

Sift the flour, baking powder and salt into the bowl. Add the milk gradually. Fold everything together gently. Avoid overmixing, as this can make the pudding heavier than expected.

Mash the soaked dates lightly with a fork. Add them to the batter, including any remaining liquid. Fold gently until evenly combined. The date mixture gives this pudding its deep flavor and famously moist texture.

Pour the batter into your prepared baking dish. Smooth the surface with a spoon. Bake for about 35 minutes. The sponge should feel springy and a skewer should come out mostly clean.

Melt the butter in a saucepan over medium-low heat. Add brown sugar and cream. Stir until smooth and bubbling gently. Simmer for two minutes. Remove from heat and add vanilla and salt.

Let the pudding rest for five minutes after baking. Cut it into generous portions. Pour warm toffee sauce over each serving. Add vanilla ice cream or cream for an extra special finish.