Add the pitted dates to a bowl with water and set aside to soften.
Prepare the toffee sauce by combining the brown sugar and butter in a saucepan and cooking until melted and smooth.
Add the heavy cream, vanilla extract, and salt, then whisk until the sauce is smooth and fully combined.
Add the melted butter to a mixing bowl.
Add the dark brown sugar and mix until well combined.
Add the eggs and mix until smooth.
Add the plain flour, baking powder, and baking soda. then mix until combined.
Then mix until combined.
Blend the softened dates into a smooth paste.
Add the date paste to the batter.
Mix until evenly incorporated.
Transfer the batter to a greased baking dish and spread evenly.
Bake at 350°F (175°C) for 35–45 minutes, or until the pudding is cooked through. Transfer the baked pudding to another bowl and allow it to cool slightly before serving.
Cut the pudding into slices and serve warm with ice cream and the toffee sauce poured over the top.
