Step 1

Preheat the oven to 375°F

Step 2

Lightly butter an approximately 8 ½-by-6 ½-by-2 ½-inch baking dish

Step 3

For the pudding, bring the dates and water to a boil in a small saucepan over medium-high heat, then simmer until moist and gooey, about 5 minutes

Step 4

Stir in the baking soda, remove from the heat and allow to cool

Step 5

In a large bowl, use an electric mixer to cream together your butter and sugar until pale and fluffy

Step 6

Beat in an egg at a time until completely incorporated, then add the vanilla extract

Step 7

Mix in the flour and baking powder until you have a smooth, thick batter

Step 8

Pour the date mixture into the batter and fold gently to mix in

Step 9

Pour and scrape the batter into your prepared dish and bake for 45 minutes, or until a cake tester inserted into the center comes out clean

Step 10

Meanwhile, make the toffee sauce

Step 11

Melt the butter with the dark brown sugar in a heavy-bottomed saucepan over low heat

Step 12

Once the butter has melted, stir until the sugar melts

Step 13

Stir in the cream and simmer for a couple minutes

Step 14

As soon as the cake is out of the oven, turn it out onto a wire rack and leave for 5 minutes to cool

Step 15

Trim the sides, if you like, cut into squares and serve with the toffee sauce