Sticky Toffee Pudding with Butterscotch Sauce

Ingredients

• 2 cups coarsely chopped dates (about 12 ounces)
• 2-1/2 cups water
• 2 teaspoons baking soda
• 1/2 cup butter, softened
• 1-2/3 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• BUTTERSCOTCH SAUCE:
• 7 tablespoons butter, cubed
• 2-1/4 cups packed brown sugar
• 1 cup half-and-half cream
• 1 tablespoon brandy
• 1/4 teaspoon vanilla extract
• Whipped cream, optional