Finely chop about 200g of Medjool dates and place them in a bowl. Pour 300ml of boiling water over the dates, allowing them to soak for 15–20 minutes until soft and plump.

In a mixing bowl, cream together 100g of softened butter and 200g of muscovado sugar until light and fluffy for about 3 minutes. Beat in 2 large eggs one at a time, then stir in the soaked dates and 1 tsp of vanilla extract.

Sift together 150g of self-raising flour, 1 tsp of baking soda, and a pinch of salt in a separate bowl. Gradually fold this dry mixture into the wet ingredients to build the structure of your sponge.

Preheat your oven to 350°F (175°C) and butter an 8-inch square baking dish. Pour the pudding batter into the dish and smooth the top. Bake for about 60 minutes.

In a saucepan over medium heat, combine 100g of butter, 200g of muscovado sugar, 300ml of heavy cream, and 100ml of golden syrup. Stir continuously until the sugar dissolves, then let it simmer for about 5–10 minutes until thickened.

Remove the pudding from the oven and poke holes in the top. Pour half of the warm toffee sauce over the pudding and allow it to soak in for about 5 minutes. Serve warm with more sauce.