Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.

Soak the chopped dates in 1 cup of boiling water, adding 1 teaspoon of baking soda. Let sit for 15-20 minutes.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.

Add the date mixture (including its liquid) to the wet ingredients and mix well. Gradually fold in the dry ingredients.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

While baking, prepare the toffee sauce by melting butter in a saucepan over medium heat. Stir in brown sugar and cream, cooking until smooth. Add vanilla extract.

Let the pudding cool slightly, then serve warm with the toffee sauce drizzled generously. Optional: Add vanilla ice cream or whipped cream.