Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.
Cream butter and caster sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder and fold into the mixture.
Add bicarbonate of soda, vanilla and espresso to the dates and tea. Combine both mixtures to produce a loose soft dropping consistency.
Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.
To make the toffee sauce:
Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat. Simmer for 5 minutes. Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.
Pour a little sauce onto a serving dish. Place a portion of the pudding on top and pour over more sauce.
Pour remaining sauce into a jug to serve, along with softly whipped cream.