Donna Hay's sticky date pudding and toffee sauce

The idea of making this came from my recently married sister:

She tasted it at a friend's house and according to her it was sooo good.

So I tried Donna Hay's version of it:

Sticky Date Pudding

1 ½ cup (210g) chopped pitted dates  1 cup (250ml) boiling water  1 teaspoon bicarbonate of (baking) soda  100g butter, chopped  ¾ cup (135g) brown sugar  2 eggs  1 cup (150g) self-raising (self-rising) flour  double (thick) cream   toffee sauce  150g butter, chopped  1 cup (250ml) single (pouring) cream  1 ½ cup (265g) brown sugar    Preheat oven to 180ºC (355ºF). Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.   Place the date mixture in the bowl of a food processor (I used blender) with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.   Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream. Serves 6.

  My sister said I should bake it longer so the crust will be crispier. On the other hand my mom said it tasted like bingka and she loves it.