British Sticky Toffee Pudding

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2 cups boiling water

8 ounces (just short of 2 cups after chopping) dates, fresh or dried, pitted and chopped

1 teaspoon baking soda

1/2 cup (8 tablespoons) butter, softened

2 cups caster sugar

2 eggs, room temperature

3 + 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 cup (8 tablespoons) butter

2 + 3/4 cups brown sugar, light or dark

1 pint (2 cups) whipping cream

1 pint cup heavy cream or whipping cream

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