Caramel, date and walnut bundt

Caramel sauce

• 100 g pouring (whipping) cream
• 80 g brown sugar
• 50 g unsalted butter, cut into pieces
• 1 tsp natural vanilla extract

Bundt

• 60 g unsalted butter, softened, plus extra for greasing
• 150 g pitted dates
• 300 g water
• 2 tsp bicarbonate of soda
• 150 g raw sugar
• 3 eggs
• 1 tsp ground cinnamon
• 170 g self-raising flour
• 35 g desiccated coconut
• 150 g walnuts, halved, plus extra chopped for decorating