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.