1. Start by simmering the chopped Medjool dates in water until they’re soft and tender.

2. Once the dates have softened, use a blender or food processor to puree the date mixture until it’s completely smooth.

3. In a large bowl, cream the softened butter and dark brown sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Fold in the date puree, followed by the dry ingredients (flour and baking powder), being careful not to overmix.

4. Preheat your oven to 350°F and grease an 8-inch square baking dish. Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. While the pudding is baking, make the toffee sauce. In a saucepan over medium heat, combine the heavy cream, dark brown sugar, and butter. Stir constantly until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and stir in the vanilla extract.

6. Once the pudding has finished baking, let it cool for a few minutes. Then, cut it into squares and drizzle the warm toffee sauce generously over the top.