DATE CAKE Preheat your oven to 180 C and butter a 9-inch pie pan.
Place the chopped dates in a blender. Pour over the boiling water. Let stand for 5 minutes then puree.
In a stand mixer, beat the eggs and brown sugar on medium high for 2 minutes. Add the vanilla seeds, vinegar, and butter and beat to combine.
Add a little bit of the date mixture and beat -- this will bring the eggs up to temperature -- add the rest and beat to combine (medium speed). Add the flour, salt, baking powder and beat just to combine.
Pour the mixture into your prepared pan and bake for 35 minutes or until the center is set and a cake tester comes out clean. Take a wooden skewer and poke holes every inch or so all over the pudding
At this point you can let the cake cool until after dinner or pour over the vanilla-rum cream sauce and return to the oven for 5 minutes (10 if the pudding was cooled).