Place the dates, Baileys and vanilla extract in a blender and whizz up until it has formed a delicious paste.
Pre-heat the oven to 180°C and grease and line a 20x20cm square cake tin.
Beat the butter and sugar together until pale and creamy.
Add the eggs one at a time, beating well after each addition.
Fold in the date mixture.
Sift together the flour, baking powder, bicarbonate of soda and spices then fold into the rest of the ingredients.
Pour the batter into the cake tin and bake for 35-40 minutes until an inserted toothpick comes out clean.
To make the toffee sauce put the butter, golden syrup and muscovado sugar in a medium saucepan and bring to a gentle boil, stirring occasionally. Simmer for about 3-4 minutes
Turn the heat right down and pour in the cream and the Baileys. Stir through, then heat through for just a minute to take the sharp edge off the Baileys.
Pour over the warm sticky toffee pudding and serve with the best vanilla ice cream.