Sticky Toffee Pudding from Pastry Chef Carla Henriques

Name: Sticky Toffee Pudding from Pastry Chef Carla Henriques
Cuisine: European, British
Ingredients: 1 cup plus 2 tablespoons unsalted butter; 1 cup + 1 tablespoon dark muscovado sugar; 1⁄3 cup light muscovado sugar; 1 cup plus 1 tablespoon double cream; 1⁄4 teaspoon Maldon sea salt; 1 cup Medjool dates, pitted; 2 teaspoons baking soda; 6⅓ cups water; 1 cup plus 1 tablespoon unsalted butter; 1 cup light muscovado sugar; 1 cup dark muscovado sugar; 2 eggs; 2⅔ cups self-rising flour; 1½ teaspoon baking powder; Pinch of Maldon sea salt