Dov'è la crema - parte 2?

Our first visit back to "core ingredients" task was PORCINI MUSHROOMS. It was really good to revisit the core ingredient. I kind of felt like i was in the Masterchef kitchen doing one of the challenges. The first part of the challenge was to source the Mushrooms, after several visits to mainstream supermarkets this proved mushroomless (fruitless). I must thank two collegues, Therese and Rachael, from work who put me onto a fantastic shop called B fresh, this shop has it all so will be doing some more shopping there from now on. B fresh had my porcini mushrooms so I was now set to go.
My menu for Wednesday night was steak with porcini and roasted garlic butter with Sweet potato puree and for dessert, Sticky date pudding. This was an easy meal and quick to make.
For the butter I roasted one head of garlic and soaked the porcini mushrooms for 30 minutes in boiling water. Once roasted and soaked I placed this in processor with 250g butter and a handful of Italian parsley. Once blended place into cling film and roll into sausage shape and refrigerate. For the puree I mashed up some sweet potato and added butter, cream and the juice of half a lemon. I have never added lemon into a puree before, I will definitely be doing this again. I used rump steak for our cut of meat and simply fried this up on the grill and let it sit for 10 minutes, I then sliced the steak into 5mm thick slices. I served with a stack of broccolini.
Place the steak on top of puree and then cover with slices of the butter. A very quick and simple main course.
For dessert I boiled up some dates and the added some bi-carb soda to the water and let sit to cool. Mixed up butter, caster sugar till creamy and added 2 eggs, one at a time and blended. I added some self raising flour  and mixed with a teaspoon of vanilla bean paste. Then pour in the mixture of dates and water. I baked in a loaf tin for 40 minutes. For the butterscotch sauce, put 500ml of thickened cream, 110g of demerara sugar and 2 tbs of treacle. Combine this over med heat in saucepan. To serve I cut the pudding into thick slices and poured over sauce. I was going to serve with cream but I forgot to by extra for serving, hence "WHERES THE CREAM".