Sticky coffee pudding

Preheat the oven to 190ºC, gas mark 5. Grease a 1.5L ovenproof dish with butter. Place the dates into a small bowl with the bicarbonate of soda. Pour over the coffee, stir and leave to soak while you make the pudding batter.

Beat the butter and sugar together with a wooden spoon or electric hand whisk in a large bowl for a few minutes, until light and fluffy. Add the eggs one at a time, beating well between each addition, then add the golden syrup. Stir in the flour until well incorporated, then pour in the milk. Fold the soaked dates, along with any excess soaking liquid, into the batter. Pour the mixture evenly into the buttered dish and bake for 40-45 minutes until risen, golden and firm.

While the pudding bakes, make the sauce by combining all the ingredients in a small saucepan. Stir constantly over a low heat until the butter melts, then turn the heat up to medium and allow to bubble for 2-3 minutes.

Once the pudding has come out of the oven, use a skewer to punch holes through the top of the sponge. Pour the warm coffee caramel sauce over the pudding and leave to soak in for 10 minutes before serving.