Soak 1 cup of pitted fresh dates in hot water for about 10-15 minutes until tender, then chop.

Cream together 1/2 cup unsalted butter and 1 cup dark brown sugar until light and fluffy. Add 2 eggs one at a time and incorporate 1 teaspoon vanilla extract.

In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Fold the dry ingredients into the wet mixture and add the chopped dates.

Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish, pour in the batter, and bake for 35-40 minutes until a toothpick comes out clean.

In a saucepan, combine 1 cup heavy cream, 3/4 cup brown sugar, and 1/2 cup unsalted butter. Heat until boiling, then simmer for 5-8 minutes until thickened.

Cut the pudding into squares, drizzle with warm toffee sauce, and serve, optionally with ice cream or whipped cream.