Place the dates, water vanilla pods in a heavy based pan. Gently heat do that the dates absorb the water and become a sticky pulp.

Meanwhile cream the sugar and butter together in a kitchen made. Bear in one egg at a time. Sieve flour and baking powder in together fold together.

Sieve bicarbonate into the dates, give a slight whisk to disperse fully. Allow to froth and foam. Combine with sponge mixture.

Turn into a parchment lined tray and bake in a preheated oven at 160c. Until sponge is cooked through. Use a wooden skewer or a cake tester to make sure mixture is cooked out. Remove and and allow to cool. Cut as required, reheat to order.

To make the sauce. Heat the butter and sugar together, boil stirring continuously, continue to cook until a rich golden brown is reached. Carefully add the double cream (as this will boil down instantly) Add as much or as little cream as you like, cook out to ensure the toffee has dissolved into the sauce. Flavour with vanilla essence.