Preheat oven to 350°F (175°C) and grease a baking dish.
In a bowl, mix flour, baking powder, and a pinch of salt.
In a separate bowl, cream butter, sugar, and Biscoff spread until smooth.
Beat in eggs, then fold in the dry ingredients to form a thick batter.
Add chopped dates or optional Biscoff cookie pieces for extra texture. Pour batter into the prepared baking dish.
Bake for 25–30 minutes until the sponge is set and slightly golden.
Prepare Biscoff toffee sauce by melting butter, brown sugar, heavy cream, and extra Biscoff spread in a saucepan until smooth and glossy.
Pour the warm sauce over the baked pudding and serve immediately with ice cream or whipped cream.