Preheat oven to 350°F. Grease 6, 6-ounce ramekins with cooking spray and place them on a large baking sheet.
To a small pot over high heat, add dates and water. Bring to a boil.
Reduce heat to low and cook until soft, broken down, and most of the water is gone (about 10 minutes). Break up any remaining chunks with a spatula until you have a paste.
In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and brown sugar together.
On low speed, add eggs, one at a time, beating well after each addition.
Add the date paste and vanilla to the butter mixture and beat together until just incorporated.
Gradually add dry ingredients and mix until fully combined, scraping down the sides of the bowl as needed.
Pour the batter evenly into the prepared ramekins, filling each about ¾ full. Place the baking sheet into the preheated oven.
Bake for 38-40 minutes, or until a toothpick comes out with some moist crumbs clinging to it when inserted into the pudding.
In the last 10 minutes of baking, prepare the toffee sauce.