Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

In a bowl, combine chopped dates and hot water. Let it sit for 10 minutes.

Stir in baking soda.

In a separate bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the wet ingredients, alternating with the date mixture, until just combined.

Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

While the pudding is baking, make the toffee sauce. In a saucepan, combine butter, brown sugar, heavy cream, corn syrup, and salt.

Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the sauce has thickened slightly.

Remove from heat.

Let the pudding cool for a few minutes before pouring the warm toffee sauce over it.

Serve warm, with extra sauce if desired.