Sticky Toffee Pudding: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

In a stainless steel (or heatproof) bowl place the dates and baking soda. Pour the boiling water over the dates and stir to combine.

In another bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy. Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until incorporated. Add the eggs, one at a time, beating well after each addition. Then add the flour mixture and beat until combined. Fold in the dates, along with their liquid. Pour the batter into the prepared pan. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack. Then with a wooden skewer or toothpick poke holes over the entire top of the cake. Pour about 1/2 cup (120 ml) of the toffee sauce evenly over the top of the cake.

Toffee Sauce: While the cake is baking, place all the sauce ingredients in a small saucepan. Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolved.

Serve the cake warm from the oven with the remaining toffee sauce. If desired, sprinkle with chopped pecans or walnuts.

Makes about 8 servings.