Begin by pitting and chopping 8-10 Medjool dates, then place them in a saucepan with 1 cup of water. Bring the mixture to a gentle simmer over medium heat for about 5 minutes until the dates are softened. Once tender, mash them with a fork until smooth.

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

In a large mixing bowl, cream together 6 tablespoons of unsalted butter and 1 cup of dark brown sugar until light and fluffy. Incorporate 2 large eggs one at a time, ensuring each is well combined. Gradually fold in 1 cup of all-purpose flour and 1 teaspoon of baking powder, then add the mashed dates.

Pour the batter into the greased baking dish, spreading it evenly. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.

While the pudding is baking, prepare the toffee sauce by combining 1 cup of heavy cream, 1 cup of brown sugar, 4 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract in a saucepan. Cook over low heat, stirring until melted and simmering. Allow it to bubble for 2-3 minutes until thickened.

Once the pudding has cooled slightly, cut it into squares and spoon warm toffee sauce over each square. Serve with vanilla ice cream or whipped cream.