Roughly chop the dates and set aside ⅔ in a heat-proof bowl and ⅓ in a separate bowl

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

Pour the hot liquid over the ⅔ bowl of dates and set aside to soak for 30 minutes

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

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

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

Pour the pudding batter into a loaf tin lined with parchment paper and gently shake to level out

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

While the pudding is baking, add cream, muscovado sugar and butter to a saucepan on medium heat and stir as the butter melts and sugar dissolves

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

Add the soy sauce and set aside in a warm place

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

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

Prick the surface lightly with a knife and cover with the first layer of caramel sauce

To serve, set your oven to 140°C and slice into portions

Warm through for 5 minutes while also warming through the sauce

Serve with clotted cream, ice cream or custard