For the Pudding:

1. 1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. 2. Soak chopped Medjool dates in boiling water for about 10 minutes to soften.
3. 3. In a mixing bowl, cream together softened unsalted butter and brown sugar until light and fluffy.
4. 4. Add eggs one at a time, mixing well after each addition.
5. 5. Gradually fold in flour and baking soda until just combined.
6. 6. Gently fold in the soaked dates and their water.
7. 7. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until golden brown.

For the Toffee Sauce:

1. 1. In a saucepan over medium heat, combine heavy cream, brown sugar, and vanilla extract.
2. 2. Stir continuously until melted and smooth.