03Sift together the flour, baking powder, cinnamon and salt.04Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.05Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.06For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.07To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.08Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.09Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.