Preheat the oven to 180 deg fan assisted. Grease a shallow 2.5L ovenproof dish with butter.
Place the chopped dates, sultanas and coffee in a saucepan over high heat and gently bring to the boil. Turn down the heat and simmer for a few mins to soften the fruits. Stir occasionally. Remove from the heat and leave to one side to cool.
Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Scraping down the sides of the bowl as you go along.
Add the eggs, one at a time, adding a little flour each time. Mix until well combined.
Add the remaining flour, bicarbonate of soda, vanilla extract and the cooled dates and sultana mix. Mix until well combined.
Pour the mixture into the prepared dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean.
Take out of the oven to cool a little.
Make the Toffee Sauce
While the pudding is baking, make the sauce.
Place all the ingredients in large saucepan and gently bring to the boil for 2 – 3 mins, continue stirring until it has thickened. Serve warm.
This pudding will keep in the fridge for a few days.