Sticky Toffee Pudding

1 cup chopped dates - 1 cup water - 4 oz softened butter - 3/4 cup packed dark brown sugar - 1 tsp vanilla extract - 1 tbsp cooled espresso coffee - 3 large eggs - 1 & 1/4 cup plain flour - 1 tsp baking soda - 1 tsp baking powder - 1/4 tsp salt

For the toffee sauce:
1 cup coconut milk - 1/2 cup dark brown sugar - 1/2 cup butter 1/4 teaspoon salt

Preheat the oven to 375ºF (190ºC). Butter a sponge cake mold and line with parchment paper. Butter the parchment paper as well. An 8 x 8 pudding basins can be used instead. Place the dates and brown sugar in water (in a saucepan) and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft. Leave to cool, then blend until smooth. In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until blended. In a separate small bowl, sift together the flour, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined. Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes. (To be sure, poke with a toothpick. If the toothpick comes out clean, it is cooked).