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1
Grease a 7-cup pudding steamer. Place the dates and 1 1/4 cups water in a medium saucepan on high heat. Bring to a boil. Remove from heat. Stir in baking soda and let stand for 5 mins. Blend or process until smooth.
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2
Beat the butter, vanilla and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in date mixture, sifted flour and nuts.
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3
Spoon into pudding steamer. Top with pleated parchment paper then foil (to allow pudding to expand as it cooks) and secure with kitchen string.
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4
Place pudding in a large saucepan. Add enough boiling water to come halfway up side of steamer. Cover with a tight-fitting lid. Steam for 2 hours, replenishing boiling water as necessary to maintain level (it's a good idea to have a kettle of boiling water ready).
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5
Meanwhile, for the toffee sauce, place granulated sugar and 1 1/2 cups water in a medium saucepan on low heat. Stir, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, for 15 mins, or until light golden brown. Remove from heat. Add the syrup, butter and 1/4 cup water. (Be careful, as sauce will bubble and splatter.) Stir until well combined. Cool sauce to room temperature.
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6
Let pudding stand for 10 mins before unmolding onto a serving plate. Drizzle with toffee sauce.
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7
To make individual puddings, spoon mixture into eight 1-cup ovenproof dishes. Top with pleated parchment paper and foil; secure with kitchen string or an elastic band. Place puddings in a large, deep skillet with enough boiling water to come halfway up sides of dishes. Cover with a tight-fitting lid; steam for 1 hour, replenishing boiling water as necessary to maintain level. Let puddings stand for 5 mins before unmolding onto plates.
