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Heat the oven to 180°C conventional or 160°C fan-forced. Grease and line a 20cm cake tin.
Combine the dates, boiling water and bicarbonate of soda. Leave for 10 minutes, then blend until mostly smooth.
Beat the butter and brown sugar until light and creamy. Add the eggs one at a time, followed by the vanilla.
Fold through the date mixture, flour and salt. Pour into the prepared tin and bake for 30 to 35 minutes, until a skewer comes out clean.
For the sauce, melt the butter and brown sugar in a saucepan. Add the cream and simmer for 4 to 5 minutes, until glossy and slightly thickened.
Remove from the heat, carefully stir through the whisky and vanilla, then season with sea salt.
Pour some of the warm sauce over the pudding and allow it to soak in for 5 minutes.
Serve warm with vanilla bean ice cream, plenty of salted caramel whisky butterscotch sauce and a final pinch of flaky salt