Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the chopped dates and boiling water. Let it sit for about 10 minutes until the dates soften.

Add the date mixture (including the water) to the butter mixture, and mix until combined. Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the pudding is baking, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Stir until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the vanilla extract.

Once the pudding is done, let it cool for a few minutes before serving. Cut into squares and drizzle with the warm toffee sauce.