Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

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

Cream together butter and brown sugar for about 3-4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.

Chop dates, soak in boiling water for 10 minutes, then mash slightly.

Fold mashed date mixture into creamed mixture and gradually mix in dry ingredients.

Pour batter into prepared pan and bake for 30-35 minutes until golden brown.

Prepare toffee sauce by combining cream, brown sugar, and butter in a saucepan, stir until smooth, then simmer for 5 minutes.

After cooling, invert pudding onto a plate, drizzle with warm toffee sauce and serve.