For the Pudding:

1. 1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. 2. In a bowl, combine chopped Medjool dates with boiling water and let soak for about 15 minutes.
3. 3. In a large mixing bowl, cream together unsalted butter and packed brown sugar until fluffy.
4. 4. Add eggs one at a time, mixing well after each addition. Stir in soaked dates along with any remaining water.
5. 5. In another bowl, whisk together flour and baking powder. Gradually fold into the wet mixture until just combined—do not overmix.
6. 6. Pour batter into the greased dish and bake for 30-35 minutes or until a toothpick comes out clean.

For the Toffee Sauce:

1. 7. While the pudding bakes, combine heavy cream, dark brown sugar, and vanilla extract in a saucepan over medium heat. Stir until thickened (about five minutes).
2. 8. Once baked, allow pudding to cool slightly before cutting into squares. Serve warm drizzled with toffee sauce.