Preheat oven to 350°F. Grease 5-6 ramekins or mini-bundt pans and place in a large roaster (with room around the sides of each individual bundt pan). Alternatively, use mini loaf pans or muffin tins and adjust bake time as necessary.
Place dates in bowl and pour over hot tea. Leave to steep. Prepare a kettle of boiling water for pouring into roaster when baking.
In large bowl, beat butter and sugar with electric beaters until well combined, then add eggs individually, beating in between. Sift flour & baking powder over top of mixture and stir with spatula until blended.
To date mixture, add baking soda & vanilla, stirring to combine.
Pour date mixture into large bowl with flour mixture and stir until evenly mixed. Pour into ramekins or mini-bundt pans, filling to 3/4 full. Pour kettle of boiling water into roaster around pans until about 1/2 way up sides of mini-bundt pans/ramekins. Put lid on roaster and place gently in oven. Bake 30 minutes (adjusting time for different pan sizes, as necessary). Cakes are done when they spring back when lightly pressed.
In the meantime, prepare Toffee Sauce. Stir Butter Olive Oil & sugar in a small saucepan over medium heat until gently simmering. Stir in whipping cream and raisins. Return to simmer. Remove from stovetop and add brandy (be careful as it can ignite). Recipe can easily be doubled for extra-sauciness.
Remove pans from roaster to cooling rack for 10 minutes. Plate puddings and spoon warm Toffee Sauce over top. Can be refrigerated up to 2 days ahead of time. Re-warm both sauce and puddings before serving.