Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round baking dish or several individual ramekins.

Place the chopped dates and baking soda in a heatproof bowl. Pour the boiling water over them, stir, and let stand for 10-15 minutes until the dates soften. Mash them slightly with a fork.

In a large mixing bowl, cream together the softened butter and light muscovado sugar until the mixture is light and fluffy.

Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gently fold in the sifted self-raising flour until just combined.

Add the date mixture to the batter and stir gently until everything is well mixed.

Pour the batter into the prepared baking dish or ramekins. Bake for 35-45 minutes for a large pudding, or 20-25 minutes for individual puddings, or until a skewer inserted into the center comes out clean.

While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and dark muscovado sugar, stirring until the sugar dissolves completely.

Bring the mixture to a gentle boil, then remove it from the heat. Stir in the double cream and a pinch of salt. Whisk until the sauce is smooth.

Once the pudding is cooked, remove it from the oven. Pierce the top all over with a skewer and pour about half of the warm toffee sauce evenly over the pudding, allowing it to soak in.

Serve the pudding warm with the remaining toffee sauce, accompanied by vanilla ice cream, clotted cream, or custard.