1. Preheat the oven to 350°F (180°C). Grease and flour an 8-inch (20cm) square baking pan.

2. In a medium bowl, pour the boiling water over the chopped dates and let stand for 30 minutes to soften.

3. In a large bowl, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes.

4. Beat in the eggs one at a time, mixing well after each addition.

5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

6. Drain the softened dates and add them to the butter mixture, mixing until well combined.

7. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

8. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. While the pudding is baking, make the toffee sauce. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and whisk until dissolved.

10. Slowly pour in the heavy cream and continue to whisk until the sauce is smooth and thickened, about 5 minutes. Remove from heat and stir in the vanilla and salt.

11. Serve the warm Sticky Toffee Pudding with a generous drizzle of the toffee sauce and a scoop of vanilla ice cream.