Sticky coffee toffee pudding

Boil the kettle. Put the dates, bicarbonate of soda and 1 tbsp of coffee in a medium bowl. Pour over 200ml just-boiled water, stir and set aside for 20 minutes. Meanwhile, grease an ovenproof dish (approx. 26x22x5cm) with a little butter. Preheat the oven to 180°C, gas mark 4.

Put 100g of butter, muscovado sugar and eggs into a food processor and blend until creamy. Tip in the flour and vanilla and pulse to a batter. Drain the dates, reserving the soaking liquid, and add them to the batter. Process until combined. With the motor running, gradually drizzle in all the soaking liquid. The batter will be loose.

Pour into the prepared dish and bake for 40 minutes, or until dark golden and well risen. A skewer or cocktail stick inserted into the middle should come out clean.

For the toffee sauce, put 1 tbsp of coffee and 3 tbsp just-boiled water in a small pan. Stir until dissolved, then add the double cream, light brown soft sugar and 150g of butter. Place over a low heat and bring to a simmer, stirring until smooth and silky. Poke holes all over the cake with a skewer or cocktail stick and pour over enough sauce to cover the top and soak down the sides. Let it sit for a while, then serve warm, with more of the sauce poured over and a little cream or ice cream, if liked.