Preheat the oven to 350°F (180°C) and generously butter an 8½-inch porcelain soufflé dish or a similar-sized baking dish.

To prepare the toffee sauce, combine the heavy cream, dark brown sugar, golden syrup (or molasses), and a pinch of salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce the heat to a simmer and continue stirring constantly for about 5 minutes, until the sauce thickens and coats the back of a spoon. Pour half of the sauce into the prepared soufflé dish and place it in the freezer to firm up. Reserve the remaining sauce for serving.

For the pudding, place the chopped dates and water in a medium saucepan. Bring the mixture to a boil, then remove from heat and stir in the baking soda. Set aside, keeping the mixture slightly warm.

In a small bowl, whisk together the flour, baking powder, and sea salt.

In a large mixing bowl or the bowl of a stand mixer, beat the butter and granulated sugar together until light and fluffy. Gradually add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. (It’s normal if the mixture appears slightly curdled.)

Gently fold in half of the dry ingredients, followed by the warm date mixture, then fold in the remaining dry ingredients just until combined. Avoid overmixing the batter.

Remove the soufflé dish from the freezer and carefully spread the batter over the toffee sauce. Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Allow the pudding to cool slightly before serving. Spoon warm portions into individual bowls and generously drizzle with the reserved toffee sauce. Serve with whipped cream or vanilla ice cream, or enjoy it plain for a pure indulgence.