Preheat your oven to 350°F (175°C) and grease a baking dish with unsalted butter or non-stick spray.

In a mixing bowl, combine chopped dates with baking soda and pour in freshly boiled water. Let the mixture soak for 10 minutes.

Cream together ½ cup of unsalted butter and ¾ cup of light brown sugar until light and fluffy, about 3-5 minutes.

Add one large egg to the creamed mixture and mix well until fully incorporated.

Gently fold the soaked date mixture into the butter and egg batter.

In another bowl, whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder. Gradually fold this into the wet mixture.

Transfer the batter into the prepared baking dish, smoothing the top for even baking.

Bake for 30-35 minutes and check for doneness with a toothpick.

While the pudding bakes, combine ½ cup of butter, 1 cup of brown sugar, ½ cup of heavy cream, ½ cup of milk, ¼ cup of corn syrup, and a pinch of salt in a saucepan over medium heat.

Once the pudding is baked, drizzle the warm toffee sauce generously over the top and serve warm.