250g dates, chopped
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125g Lurpak butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
2 cups self-raising flour, sifted
Toffee Sauce
150g unsalted Lurpak butter, chopped
1 cup or 250ml single (pouring) cream
1½ cups or 265g brown sugar