Start by chopping the dates roughly and placing them in a saucepan with boiling water. Simmer for about 10 minutes until soft and jammy, then mash or blend until smooth. Set aside to cool slightly.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract for a warm aroma.
Fold the mashed, cooled dates into the wet mixture, combining thoroughly.
Sift together the flour, baking powder, and salt, then gently fold into the wet ingredients until just combined. Do not overmix to keep the sponge tender.
Pour the batter into a greased 20cm (8-inch) baking dish, smoothing the surface with a spatula. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
While the pudding is baking, prepare the toffee sauce. Combine butter, brown sugar, heavy cream, and vanilla in a saucepan over medium heat. Bring to a gentle boil, stirring constantly, and cook for about 3-4 minutes until the sauce thickens and becomes glossy.
Once baked, let the pudding rest for 5 minutes. Then, poke holes all over the surface with a skewer or toothpick, and pour the warm toffee sauce evenly over the top. Allow it to soak in for at least 10 minutes.
Serve the pudding warm, spooned onto plates. Drizzle with extra sauce if desired, and enjoy the gooey, moist texture complemented by the rich caramel flavor.
