1. Begin by placing the chopped dates in a heatproof bowl. Pour boiling water over them, add the baking soda, and let them sit for about 15 minutes to soften.
2. In a separate bowl, sift together the flour, baking powder, and salt. Set aside for later use.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
4. Fold in the flour mixture to the wet ingredients gently. Now, add the softened dates along with their soaking water and fold everything together until just combined.
5. Grease the inside of the slow cooker with butter or a non-stick spray. Pour the batter into the cooker.
6. Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, or until a toothpick comes out clean when inserted into the center of the pudding.
7. When the pudding is nearly done, start making the toffee sauce. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly until all the sugar has dissolved. Remove from heat and stir in the vanilla extract.
8. Once the pudding is cooked, pour half of the warm toffee sauce over the top, letting it seep into the pudding. Reserve the remaining sauce for serving.
9. Serve the Sticky Toffee Pudding warm from the slow cooker, drizzled with the extra toffee sauce and accompanied by your choice of ice cream, cream, or custard. Enjoy the decadent, sticky sweetness of this beloved classic.
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