Coarsely chop fresh dates, place in a bowl, and soak in hot water for about 10 minutes.

Cream together ½ cup of soft butter and 1 cup of dark brown sugar for 3-4 minutes, then add eggs one at a time.

Blend in soaked dates until just combined.

Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt in a separate bowl.

Gradually add dry ingredients to the wet batter, mixing until just combined.

Preheat the oven to 350°F (175°C) and prepare a greased 9-inch baking dish. Pour batter into the dish and bake for 30-35 minutes.

For the toffee sauce, combine 1 cup of heavy cream, 1 cup of dark brown sugar, and ½ cup of butter in a saucepan over medium heat.

Stir continuously until the mixture simmers and thickens (about 5-7 minutes).

Serve the pudding warm with toffee sauce poured over the top.