Sticky Toffee Pudding - cooking recipe

Ingredients

1 teaspoon baking soda
1 (8 ounce) box chopped dates
2 cups boiling water
2/3 cup heavy cream
1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1/2 cup butter
1 1/2 cups granulated sugar
2 large eggs
3 1/2 cups self-rising flour

Preparation

Sprinkle baking soda over chopped dates in a bowl.
Cover with boiling water and cool for 1 hour.
Prepare toffee by heating heavy cream in a saucepan and set aside.
Heat 1/2 cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
Remove from heat, stir in cream and set aside.
Heat oven to 350 degrees.
Grease a 13x9-inch baking pan.
Beat 1/2 cup butter and sugar in a mixer bowl until fluffy.
Add eggs and beat 1 minute.
Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
Pour into prepared pan.
Bake for 45 minutes.
Cool in pan for 1 hour.
Pour toffee over cake in pan.