Bring <quantity>175<unit>ml</unit></quantity> of water to a boil over high heat. Remove from the heat

Pour over <quantity>225<unit>g</unit></quantity> of pitted dates

Cut <quantity>1</quantity> vanilla bean in half lengthwise and scrape out the seeds

Add the pods and seeds to the bowl of dates and mix to combine. Cover and let it rest for 3h until hydrated

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Generously grease the baking molds with butter

Dust the inside with all-purpose flour and tap to remove the excess. Chill the molds in the refrigerator until they are needed

Add <quantity>140<unit>g</unit></quantity> of demerara sugar and <quantity>85<unit>g</unit></quantity> of softened butter to a stand mixer bowl

Cream the butter and sugar with the paddle attachment on medium speed until it has a light and fluffy texture

Add <quantity>30<unit>g</unit></quantity> of molasses. Increase the speed to high to incorporate

Add <quantity>2</quantity> eggs, one at the time, incorporating each one individually

Add <quantity>175<unit>g</unit></quantity> of all-purpose flour and <quantity>15<unit>g</unit></quantity> of baking soda while beating on medium speed. Increase the speed to high to incorporate

Add <quantity>100<unit>ml</unit></quantity> of milk in two batches. Beat on medium speed until the batter is smooth

Remove the vanilla pods from the soaked dates. Add the dates with the water and mix

Pour the batter into the greased molds, filling only ⅔ of each mold

Place the molds on a baking tray. Bake for 15m until puffed and deep brown

Remove from the oven and let them cool down a bit. Remove the cakes from the molds. The date pudding is ready

Enjoy this sweet treat with a scoop of vanilla ice cream and butterscotch sauce!