• Preheat your oven to 350°F. Grease and line a baking dish 9x13 inches or a 12-inch round pan.
• Place the halved dates in the food processor. Pour over the boiling water or milk, and 1 teaspoon baking soda. Let the dates sit for 10 minutes to soften.
• Blend the dates in the processor for only 10-15 seconds. Set aside.
• In a large mixing bowl, using a hand mixer or a whisk, beat the olive oil (or butter), vanilla and sugar until well combined.
• Then add the eggs one at a time and whisk.
• Add the flour, baking powder, and salt, then gently fold into the prepared date mixture until well combined. Do not overmix.
• Pour the batter into the prepared baking dish and smooth the surface.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Once the pudding is baked, allow it to cool in the pan for about 10 minutes then using a fork gently poke holes all over the cake if you decided to add the butterscotch it will soak into the cake.
• Serve warm, drizzled generously with butterscotch sauce. You can even pair this cake with vanilla ice cream or whipped cream.

Butterscotch Sauce

• While the pudding bakes, combine the cream, brown sugar, vanilla, and butter in a small saucepan.
• Cook over medium heat, stirring continuously, until the sugar dissolves and the mixture comes to a gentle boil. Simmer for 2–3 minutes, then remove from heat. Allow to completely cool before pouring over cake.