Preheat your oven to 180°C (350°F). Grease your baking dish or ramekins with a bit of butter and set aside.
Chop the dates into small pieces, then place them in a small saucepan with the butter and boiling water. Simmer gently over medium heat for about 5 minutes, mashing the dates with the back of a spoon until they become soft and gooey. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the almond flour and dark brown sugar. Add the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and slightly thickened.
Pour the cooled date mixture into the bowl with the batter and gently fold until all ingredients are combined and the batter is thick but pourable.
Transfer the batter into your prepared baking dish or ramekins, smoothing the top with a spatula. Place in the oven and bake for 25 to 30 minutes, until the top is golden and a skewer inserted in the center comes out moist with crumbs.
While the pudding is baking, make the toffee sauce by combining the dark brown sugar and heavy cream in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until the mixture thickens and turns glossy, about 3-4 minutes.
Once baked, remove the pudding from the oven and let it rest for about 5 minutes. Then, pour the warm toffee sauce generously over the pudding, allowing it to seep into every nook and cranny.
Serve the pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Enjoy the gooey, caramel-rich treat while it's still warm and luscious.
