1-Preheat the oven to 350°F (175°C). Line an 8×8 inch metal square pan with parchment paper and grease the sides with butter. Metal pans with sharp edges ensure even, quicker baking.

2-Prepare the dates: Bring 1 cup milk to a boil. In a bowl, mix 8 oz chopped dates with 1 tsp baking soda. Pour the boiling milk over them and let soften for 10 minutes.

3-Mash the dates: Once cool, mash or blend into a paste. This step releases their natural sweetness.

4-Mix wet ingredients: In a large bowl, combine the date paste, 2 eggs, 1/2 cup brown sugar, 8 tbsp softened butter, and 1 tsp vanilla extract.

5-Add dry ingredients: Gradually mix in 1 1/3 cup flour, 1/2 tsp salt, and 1 tsp baking powder until smooth.

6-Bake: Pour batter into the pan and bake for about 40 minutes, or until a toothpick comes out clean. Adjust time for glass or ceramic pans.

7-Cool the cake: Let it cool for 30 minutes in the pan.

8-Prep for toffee: Loosen edges, flip onto a cutting board, and trim thin slices from each side for better toffee penetration.

9-Add toffee: Layer warm toffee in the pan bottom, return cake, poke holes with a toothpick, cut into 9 squares, and pour hot liquid toffee over. Let sit 30 minutes to absorb.

10-Serve: Enjoy with ice cream and shortbread crumbles.