Begin by pitting and chopping 8 ounces of Medjool dates. Place them in a saucepan with 1 cup of water and simmer over medium heat for about 5 minutes, or until the dates have softened significantly. Use a fork or potato masher to blend the mixture into a smooth paste.

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

In a large mixing bowl, use a hand mixer to cream together 1/2 cup of softened unsalted butter and 1 cup of dark brown sugar until light and fluffy, about 3 minutes. Add in two large eggs, one at a time, mixing well after each addition.

Gradually sift in 1 cup of all-purpose flour and 1 teaspoon of baking powder, mixing gently until just combined. Fold in the mashed date mixture until evenly integrated.

Pour the prepared batter into your greased baking dish and bake for approximately 35 minutes or until the top is golden brown and firm to the touch.

While the pudding bakes, make the toffee sauce by combining 1 cup of heavy cream, 1 cup of dark brown sugar, 1/4 cup of unsalted butter, and 1 teaspoon of vanilla extract in a saucepan. Heat over low heat, stirring regularly until the sugar dissolves and the mixture begins to bubble gently.

Once the pudding is baked and slightly cooled, slice it into squares and serve it warm, drizzled with the rich toffee sauce.