Place dates in a heatproof bowl, cover with boiling water, and soak for 30 minutes. Drain and blend into a smooth paste.

In a large bowl, cream together butter and dark brown sugar until light and fluffy. Add eggs one at a time, mixing well.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, folding until combined.

Preheat oven to 350°F (175°C). Pour batter into a greased 9-inch baking dish and bake for 30-35 minutes until toothpick comes out clean.

In a saucepan, combine heavy cream, dark brown sugar, and salt. Cook over medium heat, stirring until thickened for 5-7 minutes.

Let pudding cool for a few minutes, slice, and pour warm toffee sauce over each piece before serving.