Begin by simmering the chopped Medjool dates in a medium saucepan with enough water to cover them for 5 minutes over medium heat. Mash until smooth and set aside to cool slightly.

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish generously with unsalted butter.

In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy, about 3-4 minutes. Gradually add the eggs, mixing well after each addition. Blend in the all-purpose flour and baking powder, then fold in the mashed date mixture.

Pour the batter into your prepared baking dish and smooth the top. Bake for approximately 35 minutes, until golden brown and a toothpick comes out clean.

In a medium saucepan over low heat, combine the heavy cream, dark brown sugar, and butter, stirring until melted and bubbling. Simmer gently for 3-5 minutes until thickened. Add vanilla extract if desired.

Once the pudding is baked and slightly cooled, cut it into squares and serve warm, drizzled with toffee sauce. Enjoy with vanilla ice cream or whipped cream.