Preheat oven to 350 degrees F. Butter each of a 6 mini bunt pa.
In a bowl, combine the flour and baking powder.
Chop the dates fine, place in a small bowl and add the boiling water and baking soda; set aside.
In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula.
Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Cool is pan for 5 minutes before removing from pan to cool more.
Meanwhile, make the toffee sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan. Bring to a boil over medium low heat, stirring often until mixture has thickened, about 8 minutes.
Serve the pudding’s warm with heaping tablespoons of the toffee sauce over top.