Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or ramekins.

Place the pitted medjool dates in a food processor. Pour the boiling water over them and let sit for about five minutes.

Cream together the room temperature butter and firmly packed light brown sugar in a mixing bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the molasses and vanilla extract until well combined.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently stir this into the wet mixture until just combined.

Pulse the soaked date mixture in the food processor until chunky but smooth. Stir in baking soda.

Fold the date mixture into the batter gently until combined.

Pour the batter into the greased muffin tin or ramekins and bake for 18 to 20 minutes (22 to 25 minutes for a square pan) until a toothpick comes out clean.

In a small saucepan, combine the heavy whipping cream, butter, light brown sugar, pinch of salt, and vanilla extract. Heat over low, stirring continuously until melted and slightly thickened.

Carefully remove the puddings from the muffin tin and serve flat-side up, drizzling warm toffee sauce generously over each pudding.

For extra indulgence, serve with vanilla ice cream or whipped cream on the side.