For the cake

Set the oven at 350 degrees F. Butter 8 cups in a muffin tin.

In a heavy saucepan, combine the dates, baking soda, and water. Bring it to a boil and let the mixture simmer for 5 minutes. It will foam; adjust the heat so it doesn’t boil over. Set aside to cool.

In a food processor, work the date mixture until smooth.

In an electric mixer, cream the butter. Add the granulated sugar gradually. Beat in the eggs, one at a time, followed by the vanilla.

With the mixer set on its lowest speed, beat in the flour and salt. Blend the date mixture into the batter.

Divide the batter among the muffin cups. Fill the 4 empty cups halfway with water. Bake for 20 to 25 minutes or until the tops of the puddings are firm to the touch. Let them cool slightly, then turn them out upside down into a heatproof baking dish.

For the toffee sauce

In a saucepan, combine the brown sugar and cream. Stir over low heat until the sugar dissolves. Bring the mixture to a boil. Let it bubble gently for 5 minutes.

To assemble

Pour the brown sugar mixture over the cakes, dividing it evenly. Let the cakes cool.

Cover the cakes loosely with foil and refrigerate for at least half a day so the cakes soak up the sauce.

To serve

Set the oven at 300 degrees. Warm the cakes for 10 minutes or until heated through.