Ingredients

Step by step

1. Put the chopped dates in a heatproof bowl with the coffee powder, bicarbonate of soda and 175ml just-boiled water. Stir and set aside to soak for 20 minutes.

2. Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 23cm square cake tin and line the base and sides with baking paper. For the sponge, put the butter and brown sugar in a large mixing bowl and beat with an electric mixer until paler in colour and fluffy. Beat in the eggs, one at a time. Briefly beat in the date and coffee mixture. Sift over the flour, add the salt, and fold in. Pour in the milk, then gently fold together until smooth and just combined. Spoon into the prepared tin and level the top. Bake for 20-25 minutes, or until dark golden and a skewer inserted into the centre comes out fairly clean.

3. Meanwhile, make the sticky coffee sauce. Put all the ingredients in a small pan with a pinch of salt and bring to a simmer over a medium heat, stirring occasionally. Simmer for 3 minutes, still stirring, then remove from the heat. Once the sponge is baked, poke holes all over the surface with a skewer, then pour over half of the sauce. Leave to stand for 5-10 minutes, then cut into squares. Serve with the remaining sauce and ice cream, if liked.