Sticky Toffee Pudding With Butterscotch Sauce

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12 ounces dates, pitted and roughly chopped

2 1/2 cups water

2 teaspoons baking soda

3 1/4 cups sifted all-purpose flour

2 teaspoons baking powder

8 tablespoons (1 stick) softened, unsalted butter, cut into pieces

1 2/3 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

Butterscotch sauce, recipe follows

2 1/4 cups light brown sugar

7 tablespoons unsalted butter

1 cup half-and-half

1 teaspoon brandy

1/4 teaspoon vanilla extract

1 cup cold heavy cream, optional

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