Place chopped dates in a bowl. Pour hot vegetable stock over them. Let them soak until soft and plump.

Preheat your oven to 180°C. Grease your baking dish lightly with butter to prevent sticking.

Add butter and brown sugar to a bowl. Whisk until light, fluffy, and smooth in texture.

Crack eggs into the butter mixture one at a time. Whisk gently after each addition.

In another bowl, combine flour, baking powder, salt, and black pepper. Stir until evenly mixed.

Slowly add dry ingredients to the wet mixture. Stir gently to avoid overmixing.

Fold the soaked dates into the batter. Add thyme leaves for a savory aroma.

Pour the batter into the prepared dish. Spread evenly using a spatula.

Place the dish in the oven. Bake until golden and firm in the center.

In a saucepan, melt butter. Add brown sugar and vegetable stock. Simmer gently until thick.

Pour in heavy cream slowly. Stir continuously until the sauce becomes smooth and glossy.

Remove pudding from oven. Use a skewer to poke small holes across the surface.

Slowly pour warm sauce over the pudding. Let it soak for extra moisture.

Allow the pudding to rest for ten minutes. This helps flavors settle nicely.