Preheat the oven to 350 F (190C)

Butter an 8-1/2-inch (24 cm) Bundt pan or baking dish

Make the toffee sauce by bringing the butter and sugar to a boil in a medium saucepan and allow it to boil a few minutes, stirring well, until sugar melts completely and mixture begins to turn darker. Carefully add cream, mixing well, until the mixture blends together. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon Stir in vanilla and rum. Set aside or pour into a glass jar.

In a medium saucepan, heat the chopped dates and water. When the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep slightly warm.

Mix flour, baking powder, salt and spices in a medium bowl and whisk until well blended.

Using a bowl mixture or hand mixer, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

Pour the batter into baking container and bake for 30 – 50 minutes (depending on container used), or until a toothpick inserted into the center comes out with moist crumbs attached.

Remove the pudding from the oven and sprinkle the rum over the top of the cake if using. Let cool slightly before serving. Warm up the sauce in the microwave or in a saucepan, poke holes into the cake with a chopstick and pour half over the top.

You can also make the pudding in advance, then cool and cover until close to serving time. Poke holes in the pudding with a chopstick. Pour half of the toffee sauce over the cake. Cover with foil, then warm in a 300F (150C) oven for 15 minutes or until warm.

Serve the pudding with the other half of the sauce along with whipped cream, Creme Anglaise or ice cream.