Start by pitting and chopping 10-12 Medjool dates into small pieces. Place the chopped dates in a saucepan with 2 cups of water and simmer them over medium heat for about 5 minutes, until they soften.

While the dates are simmering, preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with unsalted butter or cooking spray.

In a large mixing bowl, add ½ cup of softened unsalted butter and 1 cup of dark brown sugar. Cream together on medium speed until light and fluffy, about 3-4 minutes.

Add 2 large eggs to the mixture, one at a time, mixing thoroughly after each addition.

Sift together 1 cup of all-purpose flour and 1 teaspoon of baking powder. Gradually add to the wet mixture, stirring gently until just combined, then fold in the mashed date mixture.

Pour the batter into the greased baking dish and smooth the top. Bake for approximately 35 minutes, or until the top turns golden brown.

While the pudding is baking, prepare the toffee sauce. In a saucepan over low heat, combine 1 cup of heavy cream, 1 cup of dark brown sugar, ½ cup of unsalted butter, and 1 teaspoon of vanilla extract. Stir until melted and just bubbling.

Once the pudding is finished baking, allow it to cool slightly for about 10 minutes before cutting into squares and drizzling with warm toffee sauce.