sticky date pudding with toffee sauce

making this for christmas dessert for Dad :) xo

The bowl is Christmas present from Sweetie and the wine glasses are gifts from my favourite gift shop - thanks Matenga

pudding:
1 3/4 cups packed pitted dates
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup brown sugar
3 large eggs

toffee sauce
3/4 cup plus 2 tablespoons unsalted butter
1 1/2 cups packed brown sugar
1 cup cream
1/2 teaspoon vanilla

pudding
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.

Pour batter into baking pan. Cover the pan so that it's completely sealed and water cannot get through (i use loads of foil and then wrap the top with a clean tea towel and tie it down with a cotton string) and set pan in a large pot. Add enough hot water to pot to reach halfway up sides of pan, cover the pot and steam on the stove until a tester comes out clean, 60 to 75 minutes. You will need to constantly replenish with boiling water. Remove smaller pan from water bath and cool pudding to warm on a rack.

sauce
In a  heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.

Yummy served with vanilla ice cream and sauce