Place the chopped dates into a heatproof bowl.

Pour the boiling water over the dates and stir in the baking soda. Allow the mixture to sit for about 15 minutes until the dates become very soft. The baking soda helps break down the dates, creating a smooth mixture that keeps the pudding moist and tender.

Once softened, lightly mash the dates with a fork while leaving some small pieces for extra texture.

Preheat your oven to 350°F (175°C) and lightly grease your baking pan.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the butter mixture, alternating with the softened date mixture. Mix just until combined to maintain a light, tender sponge.

Pour the batter into the prepared baking pan and smooth the surface evenly with a spatula.

Bake for 30–35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking, as the pudding should remain moist and soft.

Allow the pudding to cool in the pan for about 10 minutes while preparing the caramel sauce.

While the pudding is baking, combine the heavy cream, brown sugar, butter, vanilla extract, and a pinch of salt in a medium saucepan.

Cook over medium heat, stirring continuously until the butter melts completely and the sugar dissolves. Continue simmering gently for 5–7 minutes until the sauce thickens slightly and develops a rich caramel color.

Do not let the sauce boil too vigorously, as this can affect its smooth texture.

Using a skewer or fork, gently poke small holes all over the warm pudding.

Slowly pour about half of the warm caramel sauce over the pudding, allowing it to soak deep into the sponge. Let it rest for 5–10 minutes, giving the cake time to absorb the rich buttery sauce while becoming wonderfully moist and sticky.

Cut the warm pudding into generous squares and transfer each serving to a dessert plate.

Drizzle the remaining warm caramel sauce generously over the top, allowing it to flow down the sides of the pudding. Finish with a scoop of creamy vanilla ice cream, freshly whipped cream, or warm vanilla custard. Garnish with chopped pecans, walnuts, or a light sprinkle of sea salt if desired.

Serve immediately while the pudding is warm for the best texture and flavor.