Preheat your oven to 350°F and grease a 9×13 pan with butter to prevent sticking.

Pour boiling water over the chopped Medjool dates in a bowl and let them sit for about 10 minutes.

In a mixing bowl, beat the room temperature butter and brown sugar together until fluffy, about 3-4 minutes.

Add the eggs, vanilla extract, and molasses to the butter mixture and beat until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Using a fork, mash the softened dates along with the liquid until you achieve a chunky puree.

Alternate adding the dry flour mixture and the date mixture to the butter mixture, stirring until smooth.

Pour the batter into the prepared pan and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.

While the pudding bakes, prepare the toffee sauce: heat the cream, butter, brown sugar, and pinch of salt in a saucepan over medium heat until bubbly.

Let it simmer for 5-7 minutes, then remove from heat and add vanilla extract.

Allow the sauce to cool slightly; it will thicken as it stands.

Serve warm pudding alongside the hot toffee sauce, drizzling generously on top. Sprinkle with chopped walnuts if desired.