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Add the dates to a jug along with the hot water and leave to soak for a minimum of 1 hour, or overnight for a smoother pudding
Cream together the softened butter and sugar, add the eggs and continue to cream until lighter and fluffy
Measure out the flour and baking powder together and set aside
Blend the dates in the jug with a hand blender until smooth
Add the flour and date mixture to the bowl and fold until fully incorporated
Add to a lined oven dish and bake at 175°C for 25-30 minutes (or 35 minutes if using a smaller dish)
Check if cooked by poking the centre with a wooden skewer; it should come out clean
For the sauce, melt the butter in a pan and whisk in the sugar
Take the sauce off the heat and add the double cream
Pour the sauce over the pudding once it leaves the oven, leave to sit for 5 minutes then serve with ice-cream or custard