• Preheat oven to 350°F (175°C). With cooking spray, spray the sides and bottom of a 9inch cake pan (or 9inch square pan) and line the bottom with parchment paper, and spray again.
• Place the dates in a bowl and pour the boiling water over them. Stir in the baking soda and let sit 10 minutes to soften. Mash lightly with a fork (a few small chunks are okay). The dates should have started to absorb the water and somewhat resemble applesauce.
  1 cup 170 g Medjool dates, pitted and chopped, ¾ cup 180 ml boiling water, ½ tsp baking soda
• In a separate bowl, whisk together the flour, baking powder, and salt.
  1¼ cups 150 g all-purpose flour, 1 tsp baking powder, ¼ tsp salt
• In another bowl, whisk together the brown sugar, melted butter, eggs, vanilla, and molasses until well combined.
  ½ cup 100 g packed dark brown sugar, ⅓ cup 75 g unsalted butter, melted and cooled, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoon molasses
• Fold the softened date mixture (including any remaining liquid) into the wet ingredients. Then fold in the dry ingredients until just combined — don't overmix.
• Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Since you're using a 9-inch pan (wider than the original 8-inch), the batter will be a bit thinner, so start checking closer to 25 minutes.
• Let the pudding cool in the pan for 5–10 minutes before transferring it to a large plate or cake plate. Let it sit and start making the toffee sauce.

For the toffee sauce

• In a saucepan over medium heat, melt butter with brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, until smooth and slightly thickened, 2 minutes (the sauce should coat the back of a spoon).
  ½ cup 115 g unsalted butter, 1 cup 200 g packed brown sugar, 1 cup 240 ml heavy cream
• Remove from heat and stir in vanilla and salt. The sauce will continue to thicken slightly as it cools.
Pinch of salt
  1 teaspoon pure vanilla extract, Pinch of salt

To serve

• Poke the warm cake all over with a skewer or fork so the sauce can soak in. Pour half of the toffee sauce on top.
• Slice the cake and serve warm with the remaining sauce spooned over each piece, plus whipped cream or vanilla ice cream.
  Optional: vanilla ice cream