Prep the dates: Put the chopped dates in a heatproof bowl. Pour boiling water over them to cover, add baking soda, and let sit 10 minutes. The soda softens and breaks down the dates.

Blend or mash: Use an immersion blender to puree the date mixture until mostly smooth, or mash with a fork for a more rustic texture. Set aside to cool slightly.

Cream butter and sugars: In a mixing bowl, beat softened butter with brown sugar and a bit of granulated sugar until light and fluffy, about 2–3 minutes. This traps air for a tender crumb.

Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl so everything blends evenly.

Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. This avoids clumps and supports even rise.

Make the batter: Alternate adding the dry ingredients and the date mixture to the butter-sugar mix, beginning and ending with dry. Mix on low just until combined. Don’t overmix.

Prepare the pan: Heat oven to 350°F (175°C). Grease an 8-inch square pan or individual ramekins. Line the bottom with parchment for easy release.

Bake: Pour in the batter and smooth the top. Bake 25–35 minutes for a square pan, or 18–22 minutes for ramekins, until a toothpick comes out with a few moist crumbs.

Make the caramel sauce: In a saucepan, melt butter with brown sugar over medium heat. Whisk until the sugar looks glossy and begins to bubble. Slowly pour in heavy cream, whisking constantly. Simmer 2–3 minutes until slightly thickened. Stir in a pinch of salt and a splash of vanilla if you like.

Poke and soak: Let the cake cool 5 minutes. Poke holes across the top with a skewer. Pour about half the warm caramel sauce over the pudding so it seeps in.

Finish: Return the pudding to the oven for 5 minutes, or simply rest it for 10 minutes so the sauce absorbs. Serve warm with extra sauce over the top and a scoop of ice cream or dollop of whipped cream. Sprinkle flaky salt if you want a sweet-salty finish.