In a saucepan, combine pitted dates and water. Bring to a boil, then remove from heat and let sit for 10 minutes. Mash the dates with a fork until smooth.

Make the Batter

In a mixing bowl, cream together the butter and brown sugar until fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the mashed dates and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Pudding

Preheat the oven to 350°F (175°C). Pour the batter into a greased baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Prepare the Sauce

In a small saucepan, combine heavy cream and maple syrup. Heat over medium heat until warm. Drizzle over the warm pudding before serving.

Serve

Serve warm, topped with toasted pecans and a dollop of citrus chantilly (if desired).