Toffee pecan pud | Allyson Gofton

Ingredients

• 1½ cups chopped dried dates
• 1 cup boiling water
• 2 teaspoons instant coffee
• 1 tablespoon vanilla essence
• ¾ teaspoon baking soda
• 175 grams butter, softened
• 1 cup brown sugar
• 3 eggs, beaten
• 1½ cups self-raising flour
• Sauce
• 125 grams butter
• ¾ cup brown sugar
• ¼ cup cream
• ¾ cup pecans or walnuts, chopped