Step 1

Preheat oven to 350°F (180°C) and spray a 9×9 square dish with non-stick spray. Set aside.

Step 2

Add chopped dates to a saucepan along with soy milk and vanilla extract and heat on medium heat, stirring all the time, for around 12 minutes until the dates are soft.

Step 3

Add vegan butter and light brown sugar and stir in until melted. Remove from the heat.

Step 4

In a separate bowl sift all purpose flour and add baking powder, salt, nutmeg, ground ginger and cinnamon and mix together.

Step 5

Pour the date mix from the saucepan into the dry ingredients and mix into a thick batter.

Step 6

Transfer to your prepared 9×9 square dish and smooth down.

Step 7

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Place onto a wire cooling rack to cool for 10 minutes before serving.

Step 9

While the pudding is cooling, make your sauce right away.

Step 10

Add maple syrup, dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling.

Step 11

Remove from heat, pour in the coconut cream and mix together.

Step 12

Slice your pudding and serve each slice topped with a generous amount of toffee sauce and vegan cream or ice cream.