Preheat oven to 350F. Butter a 9×9" baking dish.

Place the pitted dates in a large bowl. Evenly sprinkle the baking soda over the dates, then pour the boiling hot water to cover them completely. Let soak for 10 minutes. Afterwards, use a fork or food processor to blend until porridge like texture.

In the bowl of a stand mixer, combine the butter and sugar. Beat for 1 minute, until smooth.

Add the eggs, beat another minute. Mix in the date porridge.

Add the flour, then evenly sprinkle the baking powder over the flour. Mix just until incorporated and no more flour clumps.

Pour into the prepared baking dish.

Bake for 30-35 minutes, until a toothpick comes out clean. While the cake bakes, work on the butterscotch sauce.

In a large saucepan, combine all ingredients for the butterscotch sauce. Place over medium heat. Once the butter is melted, consistently stir for 4-5 minutes, until slightly thickened. Remove from heat.

While the cake is still warm, use a wooden skewer to poke 30-40 holes all around the cake. Evenly pour HALF of the sauce over the cake. Let it soak at least 10 minutes before slicing.

Serve warm as is with vanilla ice cream and a drizzle of the extra butterscotch sauce, or make the bananas fosters to add on top.

For the Bananas Fosters: In a large frying pan over medium heat, add the sugar and butter. Stir until the butter is melted.

Add the sliced bananas in a single layer. Cook for 1-2 minutes on each, until slightly golden.

Add the vanilla and pinch of salt.

For the flambé: Remove pan from heat then add in the rum. Place the pan back over the heat and slightly tilt it upwards towards the flame, it should catch a flame that will die out within 30 seconds. When it catches flame, gently move the pan to help the bananas to caramelize evenly.

Serve warm over the sticky date pudding then top with vanilla ice cream and the extra butterscotch sauce to enjoy!