To make the cake

1. Combine breadcrumbs, soda and dates. Stir in espresso and set aside.
2. Cream butter and sugar. Add eggs one at a time, beating well after each addition.
3. Sift flour with cinnamon, fold into butter mixture alternatively with buttermilk.
4. Fold in breadcrumb mixture, spoon into buttered, sugared pudding moulds and bake at 165C for 20 minutes. 

To make the coffee syrup

1. In a saucepan, combine all ingredients and reduce to cup.
2. Prick the cakes all over and dip into syrup.