Combine the pitted dates, boiling water and baking soda in a bowl set aside for 5 minutes
Place the date mixture, butter and sugar in a food processor and mix until well combined. Next add the eggs, flour and baking powder and mix again until just combined.
Pour into a well-greased and lined tin (I used a muffin tin) and bake in a pre-heated oven 180 C (350 F) for 35 minutes.
Once done (use a skewer to check doneness), cool in the tin for 10 minutes and then tip out the muffins.
To make the sauce, combine butter, cream and sugar in saucepan over medium heat until the butter has melted. Bring to bowl and let cook for 5 minutes until aromatic and thickened slightly. Spoon warm over the pudding.
These can be made ahead and warmed later for serving. Will remain refrigerated in an airtight container for 3-4 days. Toffee sauce, refrigerated will remain good for 7-8 days.