Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish with butter.

In a heatproof bowl, combine chopped Medjool dates with boiling water and baking soda. Let sit for about 10 minutes.

In a large mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy.

Add one egg to the creamed butter and sugar, mixing until fully incorporated.

Gently fold in the soaked date mixture into the wet ingredients.

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually fold this dry mixture into the wet batter.

Pour the prepared batter into the greased baking dish, spreading it evenly.

Bake in the preheated oven for 30 to 35 minutes. Check for doneness with a toothpick.

While the pudding is baking, make the toffee sauce by combining butter, brown sugar, milk, cream, corn syrup, and salt in a saucepan over medium heat.

Serve warm drizzled with the rich toffee sauce.