Chop the Medjool dates and steep them in a mixture of the coffee, hot water, and vanilla extract for 30 to 60 minutes to soften.
Transfer the steeped date mixture to a blender. Add the eggs and 165g of dark muscovado sugar. Blend until you have a smooth puree.
Transfer the blended mixture to a large bowl. Sift in the self-raising flour, bicarbonate of soda, and a pinch of salt. Fold gently until completely smooth.
Pour the batter into a lined baking tin and bake in the oven until the pudding is dark and soft, and a skewer inserted comes out clean.
To make the caramel sauce, combine the butter, double cream, 90g dark muscovado sugar, light muscovado sugar, and a pinch of Maldon sea salt in a saucepan. Cook until the mixture is bubbly and fully combined.
Serve a warm slab of the pudding topped generously with the caramel sauce and finish with clotted cream or ice cream.
Cook it hands-free.
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