Sticky Toffee Pudding

12 ounces dates, pitted and chopped
2 cups water
2 teaspoon baking soda
3-1/4 cups all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, softened
1-2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Line a 13-by-9-inch pan with waxed or parchment paper. Combine the dates and water in a saucepan and bring to a boil. Remove from heat and stir in baking soda; set aside.

In a bowl, combine flour and baking powder. In a separate bowl, cream butter and sugar until fluffy. Add 2 eggs and mix until combined. Add remaining 2 eggs and vanilla. Add 1/3 of flour mixture and 1/3 of date mixture and mix until combined. Repeat until all the flour and dates are incorporated into batter. Pour into baking pan and bake about 40 minutes, until set in center. When cool, turn out of pan and remove paper. Place on serving platter or return to pan.

Toffee Sauce:

8 tablespoons butter
2-1/2 cups brown sugar
1 cup heavy cream
1/4 teaspoon vanilla or
1 teaspoon brandy

Combine all ingredients and boil 3 minutes. When ready to serve, poke holes in cake and pour half of sauce over top. Place in a 400-degree oven until sauce is bubbly and cake is heated through (5-10 minutes.) Serve remaining warm sauce on the side. Serve with whipped cream, ice cream or clotted cream