Start by chopping approximately 200g of Medjool dates and placing them in a saucepan with 250ml of water. Bring the mixture to a gentle simmer over medium heat for about 10 minutes, or until the dates are soft and plump. Once softened, mash them into a smooth paste using a fork or potato masher, ensuring there are no lumps, and set aside.

While your dates are cooling, preheat your oven to 350°F (175°C). Grease a square baking dish (approximately 8x8 inches) with butter or coconut oil to ensure easy removal of the pudding later.

In a large mixing bowl, cream together 100g of unsalted butter and 150g of dark brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, which takes about 4-5 minutes. Gradually add two eggs, one at a time, mixing well after each addition, then incorporate the dry ingredients: 180g of all-purpose flour and 1 teaspoon of baking powder until just combined, followed by folding in the date mixture gently.

Pour the luscious batter into your prepared baking dish, smoothing the top with a spatula. Place it in the preheated oven and bake for approximately 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

In a medium saucepan, combine 200ml of heavy cream, 100g of dark brown sugar, 50g of unsalted butter, and 1 teaspoon of vanilla extract. Heat over medium heat, stirring continuously until the sugar dissolves and the mixture begins to bubble. Allow it to simmer for about 5 minutes until thickened slightly, then remove from heat.

Once the sticky toffee pudding has cooled slightly, cut it into squares and plate them up. Generously drizzle the warm toffee sauce over each piece and serve this delightful Sticky Toffee Pudding warm.