Begin by pitting and roughly chopping 1 cup of Medjool dates. In a saucepan, combine the chopped dates with 2 cups of water, bringing it to a gentle simmer over medium heat. Allow the mixture to simmer for about 5 minutes or until the dates are soft. Then, mash the dates with a fork until they turn into a smooth paste, ready to integrate into your pudding.

While the dates cool, preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by greasing it with unsalted butter or non-stick spray.

In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of dark brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Introduce 2 eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add in 1 cup of all-purpose flour and 1 teaspoon of baking powder, mixing gently until just combined. Finally, fold in the mashed date mixture for a delightful sweetness.

Pour the batter into your prepared baking dish, using a spatula to evenly distribute it. Place the dish in the preheated oven and bake for approximately 35 minutes, or until the top is a golden brown and firm to the touch.

While the pudding bakes, prepare the rich toffee sauce. In a small saucepan, combine ½ cup of heavy cream, ½ cup of dark brown sugar, 2 tablespoons of butter, and 1 teaspoon of vanilla extract. Heat this mixture over low heat, stirring gently until the sugar dissolves and it starts bubbling, about 5 minutes.

Once the pudding has cooled for a few minutes, cut it into generous squares. Drizzle warm toffee sauce generously over each piece.