Sticky Date Pudding with Toffee Sauce

PUDDING:
1 3/4 cups packed pitted dates
2 cups water
1 1/2 teaspoons baking soda
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick unsalted butter, softened (6 tbl.)
1 cup sugar
3 large eggs

SAUCE:
3/4 cup + 2 tbl. unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Make pudding: Preheat oven to 375ºF and butter and flour an 8-inch square baking pan knocking out excess flour. 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 and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.

Make sauce while pudding is cooling: In a 1 1/2- to 2-quart 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. Cut warm pudding into squares. Serve with ice cream and warm sauce. Serves 6 to 8.