Sticky Toffee Pudding

1. Pit and roughly chop the dates, place them in a bowl with baking soda, and cover with hot water. Let them soak for about 10 minutes.

2. In a large bowl, cream together butter and brown sugar with an electric mixer until light and fluffy.

3. Beat in the eggs and vanilla extract until well combined.

4. Sift in the all-purpose flour and baking powder, then fold the dry ingredients into the wet mixture until just combined.

5. Drain some of the water from the soaked dates and mash them into a thick paste.

6. Fold the mashed date paste into the cake batter.

7. Pour the batter into a greased baking dish and spread it evenly.

8. Bake the pudding until it is risen, firm to the touch, and a skewer inserted into the center comes out clean.

9. To make the toffee sauce, combine brown sugar, butter, heavy cream, vanilla extract, and a pinch of salt in a saucepan.

10. Heat over medium heat, stirring constantly until the butter has melted and the sugar has dissolved, creating a smooth sauce.

11. Once the pudding is baked, poke holes all over its surface.

12. Pour the warm toffee sauce over the hot pudding, allowing it to soak in.

13. Serve warm, optionally with a scoop of vanilla ice cream and an extra drizzle of toffee sauce.