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

Warm a saucepan over medium heat. Slowly sprinkle in <quantity>175<unit>g</unit></quantity> of demerara sugar, forming an even layer

Cook the sugar to a dark caramel. Shake periodically while the sugar is still in crystal form. Stir with a spatula once the sugar is melted

Turn off the heat and carefully stir in <quantity>50<unit>g</unit></quantity> of cubed butter

Add <quantity>225<unit>ml</unit></quantity> of heavy cream. Turn the heat down to low and whisk gently until smooth

Mix in <quantity>1</quantity> pinch of flaky salt

Transfer to a bowl and let it cool down. The butterscotch sauce is ready

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

Place the Date Pudding on a plate and pour a good amount of the Butterscotch Sauce on top of it. The sticky toffee pudding with butterscotch sauce is ready

Enjoy with a scoop of vanilla ice cream and a cup of tea!