Steps

1. 1

   To start the sponge, roughly chop the dates and set aside two-thirds in a heat-proof bowl and one-third in a separate bowl.

2. 2

   Pour the coffee, water and vanilla into a saucepan and bring to the boil.

3. 3

   Once boiling, pour the stock over the two-thirds bowl of dates and set aside to soak for 30 minutes.

4. 4

   Strain the date stock into a blender along with the suet, sugar and eggs. Blitz until smooth.

5. 5

   Add the soaked chopped dates and blitz for a few seconds until combined, but with flecks running through the batter.

6. 6

   Pour into a mixing bowl and fold the flour, bicarbonate of soda, salt and the rest of the dates through.

7. 7

   Pour the pudding batter into a loaf tin lined with parchment, gently shaking to level out.

8. 8

   Bake at 170°C for 55 minutes or until a skewer comes out clean once inserted into the centre.

9. 9

   While the puddings are baking, add all the sauce ingredients except the soy sauce to a saucepan over medium heat and begin to stir as the butter melts and the sugar dissolves.

10. 10

    Continue to stir until the sauce thickens slightly and coats the back of a spoon.

11. 11

    Add the soy sauce and set aside in a warm place.

12. 12

    Once the sponge is ready, remove from the oven and run a small knife around the edge of the loaf tin.

13. 13

    Tip it out, stand it the right way up and leave to cool on a wire rack.

14. 14

    To serve, set your oven to 140°C.