Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.

In a medium bowl, combine chopped pitted dates and boiling water; soak for 15 minutes.

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

In a large mixing bowl, beat unsalted butter, demerara sugar, and dark brown sugar until light and fluffy, about 3 minutes.

Gradually add room-temperature eggs one at a time, mixing well after each addition.

Fold the dry mixture into the butter and sugar mixture, then add the soaked dates and their water; mix thoroughly.

Pour batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.

In a small saucepan, melt the remaining butter and whisk in the heavy cream, brown sugar, and a pinch of salt. Simmer until thickened.

Poke holes in the baked pudding and pour half of the warm toffee sauce over it; let it soak for 15 minutes.

Broil the pudding for 1-2 minutes until bubbling and caramelized.

Serve warm, drizzled with remaining toffee sauce and topped with whipped cream.