Classic Sticky Toffee Pudding with Toffee Sauce - My Home Made Recipe

Ingredients

• 8 oz (225 g) Medjool dates, pitted and chopped
• 1 cup (240 ml) boiling water
• 1 teaspoon baking soda
• 6 tablespoons (85 g) unsalted butter, softened, plus more for the dish
• 3/4 cup (150 g) packed dark brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter
• 1 cup (200 g) packed dark brown sugar
• 3/4 cup (180 ml) heavy cream
• 1/4 teaspoon fine salt
• Vanilla ice cream, custard, or lightly whipped cream