Chop 1 cup of Medjool dates. Combine chopped dates with 2 cups of water in a saucepan and simmer for about 5 minutes. Mash dates into a smooth paste.

Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.

Cream together ½ cup of softened unsalted butter and 1 cup of dark brown sugar until light and fluffy.

Add 2 large eggs one at a time, mixing until the batter is smooth.

Sift together 1 cup of all-purpose flour and 1 teaspoon of baking powder, then fold into the batter.

Fold the mashed date mixture into the batter until evenly combined.

Pour the batter into the prepared baking dish and bake for about 35 minutes until golden brown.

Prepare the toffee sauce by combining ½ cup of heavy cream, ½ cup of dark brown sugar, 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract in a saucepan over low heat.

Once the pudding cools slightly, cut into squares and serve warm with toffee sauce drizzled on top.