Preheat the oven to 160°C.
Place the coffee and dates into a sauce pot and bring to a boil. Add the bicarb – be careful because it will foam up. Cook for another minute or so until it stops foaming and then remove from the heat. Roughly mash with a fork, then set aside to cool. Tip: you can spread the mixture out on a large plate to cool faster.
Add the Spreado and sugar to a mixing bowl, then whisk with an electric whisk until well creamed. Add the syrup, vanilla and eggs and whisk again to combine, then set aside.
- Add the flour, baking powder, ginger and salt to a mixing bowl and whisk well to combine. Tip the dry ingredients into the wet, then add the dates and fold together with a spatula until combined with no visible dry flour.
- Grease your baking dish with a little Spreado Butter Spread, then tip the batter into the dish. Bake for 30-35 minutes or until a toothpick comes out clean.
- While the pudding is baking, add the Spreado, sugar and syrup for the sauce to a sauce pot and place it over medium-high heat. When melted, whisk to combine, then add the cream and whisk again. Bring to a boil, then turn down the heat and simmer for 5-8 minutes. You want the sauce to turn a rich caramel colour and thicken slightly. When it is the right colour, remove it from the heat and set aside.
- After the pudding is baked, remove from the oven and let it rest for 5 minutes, then use a toothpick to prick holes all over. Pour at least half of the sauce over the pudding and let it sit for at least 5 minutes to soak in before serving.
Serve scoops of warm pudding with vanilla ice cream and drizzle with the remaining toffee sauce. Garnish with crushed pecan nuts if using.