Preheat your oven to 350°F (175°C). In a bowl, combine the chopped dates and baking soda, then pour over them the boiling water and soak for about 10 minutes.

In a separate mixing bowl, beat together the unsalted butter and light brown sugar using an electric mixer on medium speed for around 5 minutes until light and fluffy.

Mix in the egg to the creamed mixture, then gently fold in the soaked date mixture.

In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Carefully fold this dry mixture into the wet ingredients.

Pour the batter into a greased baking dish, smoothing the top for even baking. Bake in the preheated oven for about 30-35 minutes.

While baking, prepare the toffee sauce by combining butter, brown sugar, heavy cream, corn syrup, a pinch of salt, and bourbon in a saucepan over medium heat.

Once the pudding is baked, let it cool for a few minutes then drizzle the warm toffee sauce generously over the top.