Vegan raspberry sticky toffee pudding

SERVES 10

200g (7oz) stoned dates,

chopped

300ml (10fl oz) plant- based milk,

we used coconut

1 tsp bicarbonate of soda 110g (4oz) plant- based

margarine

50g (1¾oz) maple syrup

1 tsp vanilla extract

220g (8oz) self- raising flour

1 tsp mixed spice

For the sauce

75g (2¾oz) plant- based

margarine

6 tbsp maple syrup

100ml (3½fl oz) plant- based

cream

100g (3½oz) raspberries

To serve vegan ice cream extra raspberries

Place the dates and milk in a pan and simmer gently, stirring often for 5-10 minutes until you have a smooth paste. Remove from the heat and stir in the bicarbonate of soda – it will fizz and then calm down. Set aside to cool slightly.

a 20cm (8in) square cake tin with parchment. Preheat the oven to 190°C/ Gas Mark 5. Whisk together the margarine, maple syrup and vanilla until well combined and smooth. Whisk in the date mixture, then fold in the flour and spice. Spoon into the tin, level the surface and bake for 25 minutes until springy to touch. Remove from the oven and cool slightly.

the sponge is baking, make the sauce. Melt the margarine in a pan, add the maple syrup and boil for a few minutes stirring continuously until bubbly and golden. Add the raspberries and cook for a further 5 minutes before removing from the heat and stirring in the cream.

Serve the sponge warm (you can always warm through in the oven or microwave) in squares with the raspberry toffee sauce spooned over, some extra raspberries and a scoop of ice cream.