From Rose & Crown.
Chop dates and add to hot water.
Stir in vanilla and baking soda.
Cream butter and sugar, add eggs one at a time.
On a low speed, add half flour and baking powder and all of the liquid; mix until combined.
Fold in the rest of the flour to mixture.
Fill in a greased mold half way and bake for 15 minutes at 325ºF.
Combine butter, sugar and cream in a saucepan over medium heat.
Bring to a boil.
Remove from heat and add rum. Stir until incorporated. Serve hot.
Beat egg yolks and sugar together in a bowl until well blended.
Scrape the inside of the vanilla pod into the milk and cream in a saucepan. Bring to a boil.
Sit a bowl over a pan of hot water and whisk the cream into the egg and sugar mixture. The custard will start to thicken.
Keep stirring until it begins to coat the back of a spoon.
Remove the bowl from heat.
Serve warm or cold. Stir the sauce occasionally until cool to prevent a skin from forming.
Place a pudding (cake) on a plate.
Top with custard sauce and hot butter rum toffee sauce.