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Add the dates, water and baking soda to a bowl and mix. Allow to sit for 10-15 minutes.
For a smooth pudding, blend the date mixture until creamy. If you like little chunks of dates, leave it as is.
Beat the butter and brown sugar until creamy. Add the eggs and vanilla and mix again.
Fold through the flour and date mixture until just combined.
Pour into a greased baking dish and bake at 180 degrees Celsius for 40–45 minutes.
For the butterscotch sauce, add the brown sugar, cream, butter, vanilla and a pinch of sea salt to a saucepan. Simmer until smooth and slightly thickened.
Poke holes all over the warm pudding and pour over half of the butterscotch sauce, allowing it to soak in.
Slice and serve warm with vanilla ice cream (and/or cream!) and plenty of extra butterscotch sauce.