Sticky Toffee Pudding with Butterscotch Sauce

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