Begin by pouring the apple cider into a saucepan. Heat over medium-high heat until it reaches a rolling boil, then remove from heat. Stir in the baking soda and allow to cool.

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or a 10-inch cast-iron skillet with butter.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, cinnamon, and nutmeg. Whisk together until well blended then set aside.

In a large mixing bowl, cream together the room-temperature butter and white sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time.

Gradually alternate adding the flour mixture and the cooled apple cider to the butter-sugar-egg mixture. Fold in the chopped apples and pecans.

Pour the batter into your prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the pudding bakes, melt the butter for the toffee sauce in a saucepan. Stir in the brown sugar, then add heavy whipping cream and let simmer.

Once the pudding is baked, poke holes across the top and pour half of the warm toffee sauce over it. Let it sit for a few minutes before serving with remaining sauce.