Quarter the dates and add to a saucepan with the milk and water. Simmer a minute until the dates have softened

Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool

Cream the spread and sugar together until light and creamy then stir in the cooled date mixture

Add the flour and spices and fold in

Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed

Let cool slightly then stir in the coconut milk

Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven. Serve the other half in a jug so everyone can add extra if they'd like