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1
Preheat oven to 350 degrees.
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2
Line a 13 by 9-inch baking pan with parchment or waxed paper.
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3
Combine the dates and water in a saucepan and bring to a boil.
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4
Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
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5
In a bowl, combine the flour and baking powder.
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6
In the bowl of a mixer, cream the butter until fluffy.
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7
Add the sugar to the butter, and cream until fluffy.
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8
Without stopping the mixer, add 2 of the eggs and mix until combined.
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9
Add the remaining 2 eggs and vanilla and mix until combined.
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10
Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined.
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11
Repeat until all the flour mixture and the dates are incorporated into the batter.
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12
Pour into the baking pan and bake about 40 minutes, until firm and set in the center.
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13
Let cool in the pan.
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14
When cool, turn out of the pan onto a baking sheet and peel off the parchment paper.
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15
The recipe can be made through this step up to 2 days in advance.
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16
Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil.
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17
Boil 3 minutes, until combined.
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18
Remove from the heat and stir in the vanilla.
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19
When ready to serve pudding, preheat the oven to 400 degrees.
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20
Pour the sauce evenly over the top of the cake.
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21
Bake until the sauce is bubbly and cake is heated through, about 5 minutes.
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22
Meanwhile, whip the heavy cream into soft peaks with the mixer.
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23
Cut the cake into squares and serve with whipped cream.
