For the Pudding:

1. 1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.
2. 2. In a small saucepan, combine chopped Medjool dates and water. Bring to a simmer over medium heat until softened (about 10 minutes). Let cool slightly and mash into a paste.
3. 3. In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. 4. Gently fold in sifted all-purpose flour and baking soda until just combined.
5. 5. Fold the date paste into the batter until fully blended. Pour the mixture into your prepared baking dish and smooth out the top.
6. 6. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

For the Toffee Sauce:

1. 7. In another saucepan over medium heat, combine heavy cream and dark brown sugar. Stir constantly until melted and combined (about five minutes). Once thickened slightly, remove from heat.