For the Pudding:

1. 1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. 2. In a bowl, cover the chopped Medjool dates with boiling water and let them soak for about 10 minutes.
3. 3. In another bowl, whisk together flour and baking soda until well combined.
4. 4. In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time followed by vanilla extract.
5. 5. Gradually mix in the dry ingredients until just combined. Fold in the soaked dates along with their soaking water.
6. 6. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

For the Toffee Sauce:

1. 1. In a saucepan over medium heat, combine brown sugar and heavy cream; stir until smooth.
2. 2. Add butter and continue stirring until melted and well combined.
3. Serving: Once out of the oven, drizzle warm toffee sauce over each piece of pudding before serving.