Australian Sticky Toffee Pudding

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Ingredients : 1 cup Dates (180g) -- pitted and Chopped 1 tsp Bicarbonate of soda 1 cup Boiling water 2 tbl Butter 1 cup Soft brown sugar 2 x Eggs 1 1/2 cup Self-raising flour-sifted Toffee Sauce: 1 cup Soft brown sugar 3/4 cup Light whipping cream. 1/2 tsp Vanilla 2 tbl Butter Method : * Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed. * Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.