Butter the cake tin and line the bottom with wax paper.
Put the butter, sugar, eggs, coffee extract, flour and baking powder into a large bowl. Beat well until smooth.
Stir in the dates, walnuts and hot water. Pour the mixture into the tin.
Bake in a preheated oven at 180° for 45 minutes untill the pudding is well risen, browned on top.
Make the toffee sauce: put the butter and sugar into a small pan and heat gently, stirring, until the butter has melted and the sugar dissolved. Add cream and walnuts and heat gently.
Then pour over the pudding.
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