Preheat oven to 325°F/160°C.

To a heatproof dish, add the dates and hot water, stir to combine. Let sit for a 30 minutes to soften and cool.

To a mixing bowl add the butter and sugar and beat with a mixer (or stand mixer) until creamy, scraping the sides of the bowl as needed. Beat in the eggs 1 at a time until well combined and smooth.

Add the dates (with the water) and vanilla, mix well. Add the flour, baking powder and baking soda, mix. Then switch to stirring to fully incorporate the flour and not over mix.

Grease four (4 ounce/118 ml/3 ½-inch/9 cm in diameter) ramekins with butter and place on a baking/sheet tray.  Fill ¾ full and bake for 45-50 minutes until they feel spongey to the touch (not sticky) and a toothpick comes out clean when inserted in the center.

Remove from the oven and allow to cool in the ramekins. Run a knife around the edge and turn the cakes out to cool.

To a medium saucepan over medium heat add the sugar, butter and half of the cream. Bring to a low simmer  until it bubbles. Stir in the rest of the cream, stirring often. Cook while stirring until it thickens. Serve poured over the pudding.

To a medium saucepan, add the milk over medium heat.

While the milk is heating, add the egg yolks to a heatproof mixing bowl. Whisk in the cornstarch/flour sugar and vanilla until smooth. 

Once the milk is hot and steaming (do not boil) turn off the heat. Slowly drizzle while whisking a little of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. 

Slowly pour the tempered egg mix into the pan while whisking until thickened (without any heat). It is the optimal thickness when it coats the back of a wooden spoon. If you do get lumps, simply run it through a sieve.