Chop the pitted dates into small pieces and place them in a saucepan. Pour in boiling water, ensuring the dates are fully submerged, and simmer for 5 minutes.

In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 4-5 minutes.

Add the large eggs to the butter and sugar mixture one at a time, mixing well after each addition until fully combined.

Sift together all-purpose flour, baking powder, salt, and baking soda. Gradually fold these dry ingredients into the butter mixture.

Fold in the softened dates into the batter until evenly distributed.

Preheat your oven to 180°C (350°F) and grease a suitable baking dish with butter. Pour the pudding batter into the prepared dish.

Bake for 30-35 minutes until golden brown and a skewer inserted comes out clean.

In a saucepan over medium heat, combine dark brown sugar, double cream, and unsalted butter to make the toffee sauce. Stir until fully melted and let simmer for 3-4 minutes.

Once baked, let the pudding cool for about 5 minutes. Invert onto a serving platter and drizzle warm toffee sauce over the top.