Heat your oven to 350ºF and grease a large 2 ½ or 3 litre baking dish with non-stick cooking spray.
Add the chopped dates to a heat proof bowl or large glass measuring cup and pour over the boiling water. Cover with plastic wrap or a plate to trap in the steam and set aside to soak for 5 minutes. Stir in the milk and baking soda then set aside and allow the mixture to cool to room temperature.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, beat the butter, sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. Stir in half of the flour mixture followed by half of the date mixture. Add in the remaining flour then remaining date mixture, stirring after each addition.
Pour the batter into the prepared baking dish and bake for 40 to 50 minutes or until the middle is springy and a toothpick inserted into the centre comes out clean.
While the pudding bakes, make the toffee sauce by combining the brown sugar, cream, and butter in a medium saucepan over medium heat. Bring to a boil and cook, stirring frequently, for 4 to 5 minutes or until slightly thickened. Reduce the heat to low and stir in the salt and vanilla. Keep the sauce warm over low until ready to serve.
To serve, pour half of the sauce over the warm-from-the-oven pudding. Serve the remaining toffee sauce on the side and top each portion with a scoop of vanilla ice cream, if desired.
