Butter a 9x9x2-inch metal baking pan; set aside. In a small bowl, combine dates and the boiling water. In another small bowl, combine the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the 1/2 cup butter with an electric mixer for 30 seconds. Add granulated sugar, vanilla, and coffee powder; beat until well combined. Add eggs, one at a time, beating 1 minute after each.
Add flour mixture and beat on low speed until just combined. Beat in date/water mixture (batter will be thin). Pour batter into prepared pan.
Bake in a 350 degree F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean and the top of pudding springs back when lightly touched. Remove pudding from oven. Preheat the broiler.
In a small saucepan, combine brown sugar, 2 tablespoons butter, and 2 tablespoons whipping cream. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Immediately pour the toffee coating over the hot pudding. Broil 4 inches from heat for 1 minute or until topping is bubbly, watching carefully to prevent burning. Cool the pudding slightly in pan on a wire rack. Serve warm with whipped cream. Makes 9 servings.