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Chop Medjool dates finely and pour hot strong coffee over them
Add baking soda to the date and coffee mixture
Cream together very soft unsalted butter and dark brown sugar
Add room temperature egg and vanilla extract to the butter mixture
Combine all-purpose flour, baking powder, and kosher salt
Fold dry ingredients into the wet ingredients
Fold in the date and coffee mixture
Divide batter into small batch portions and bake
For the sauce, combine dark brown sugar, unsalted butter, and heavy cream in a saucepan
Heat the sauce until melted and combined
Stir in vanilla extract and a pinch of kosher salt
Pour the warm toffee sauce over the baked puddings to soak in