Place chopped Medjool dates in a bowl, pour boiling water over, stir in baking soda, and let soften for 10 minutes.

In a mixing bowl, beat unsalted butter and soft brown sugar until pale and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each addition until the batter is smooth and creamy.

Whisk together flour, ground cinnamon, nutmeg, and a pinch of salt; gently fold into the batter.

Drain any excess liquid from dates, then stir them into the batter until evenly distributed.

Pour batter into a greased 8-inch square pan and bake at 350°F for 25–30 minutes until springy and golden.

In a saucepan, melt unsalted butter and light brown sugar over medium heat, stirring until smooth.

Pour in heavy cream and golden syrup, bring to a gentle simmer for 2 minutes until silky.

Cut pudding into squares, drizzle generously with hot toffee sauce, and top with cream or ice cream.