1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish or 6 individual ramekins.

2. Place chopped dates in a bowl. Add baking soda and boiling water. Let soak 10–15 minutes to soften.

3. In a mixing bowl, beat together brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth.

4. In another bowl, whisk gluten-free flour, baking powder, and salt.

5. Add soaked dates (with water) to the wet mixture. Stir until combined.

6. Gradually add dry ingredients and stir to form a thick batter.

7. Pour into prepared pan or ramekins. Bake 30–35 minutes, or until a toothpick comes out clean.

8. Meanwhile, make toffee sauce: In a saucepan, combine butter, brown sugar, cream, and salt. Bring to a gentle boil, stirring constantly, until thickened (about 5 minutes). Stir in vanilla.

9. Poke holes in the pudding with a skewer and pour half the sauce over the warm pudding.

10. Serve warm with extra sauce drizzled on top or on the side. Optional: top with whipped cream or ice cream.