Preheat roaster to 180 °C/ 160 °C addict/ gas mark 4.
Grease a 20 cm square baking dish with adulation.
Put the cut dates in a coliseum and pour boiling water over it. Add baking soda pop and set it away.
In a separate coliseum, beat the adulation and sugar together until light and ethereal. Add the eggs one at a time, beating well after each addition.
Combine the flour and the vanilla excerpt, also add the date admixture and stir well.
Pour the admixture into the set baking dish and singe for 35- 40 twinkles, or until a toothpick fitted in the center comes out clean.
While the pudding is incinerating, make the toffee sauce. Melt the adulation and sugar together in a saucepan over medium heat, stirring until the sugar dissolves.
Pour in the double cream and bring the admixture to a pustule, stirring constantly. Reduce heat and poach 5- 10 twinkles until sauce thickens.
Once the pudding is done, remove it from the roaster and burrow it with a chopstick.
Pour half of the toffee sauce over the pudding and let it soak for a many twinkles.
Serve the pudding hot, with a nugget of the remaining toffee sauce and a nugget of whipped cream or vanilla ice cream, if asked .