Start by pitting and chopping the Medjool dates. In a small saucepan, add the chopped dates alongside 1 cup of water and bring to a simmer over medium heat. Let the mixture simmer for about 5 minutes, or until the dates soften significantly. Once softened, remove from heat and mash the dates into a smooth paste, setting it aside to cool while you prepare the batter.

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

In a mixing bowl, cream together the softened unsalted butter and dark brown sugar until fluffy and light in color. Incorporate the eggs, one at a time, mixing well after each addition. Gradually fold in the all-purpose flour and baking powder until just combined. Finally, gently mix in the cooled mashed dates.

Pour the prepared batter into the greased baking dish, smoothing out the top. Place in the preheated oven and bake for approximately 35 minutes. The pudding should rise and become golden brown. Test for doneness.

While the pudding is cooling, prepare your toffee sauce. In a medium saucepan, combine the heavy cream, dark brown sugar, and unsalted butter over medium heat. Stir continuously until the mixture melts and comes to a bubbling boil. Add vanilla extract and let the sauce simmer for 2-3 minutes.

Once the pudding has cooled slightly, cut it into squares and transfer to serving plates. Generously drizzle the warm toffee sauce over each piece.