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 bowl, cream the softened butter and brown sugar together 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 with the boiling water and let them sit for about 10 minutes until softened.

Add the date mixture to the butter mixture, then gradually fold in the dry ingredients until just combined. Pour the batter into the prepared baking dish.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the pudding is baking, prepare the toffee sauce by combining the brown sugar, heavy cream, butter, and vanilla extract in a saucepan over medium heat. Stir until the sugar has dissolved and the sauce is smooth.

Once the pudding is done, remove it from the oven and let it cool for 10 minutes. Poke holes in the top of the pudding with a skewer or fork, then pour half of the warm toffee sauce over it. Let it absorb for a few minutes.

Serve warm with the remaining toffee sauce drizzled on top.