This sticky toffee pudding uses dates instead of eggs to help bind it together.Begin by creaming 100gm of non dairy butter with 100 g of dark soft brown sugar.
Next chop 250gm of pitted dates and use a blender to blend them with 200ml of oat milk. Place the blended mixture in a saucepan and bring to a simmer. Now add the warmed mixture to the creamed sugar and mix throughly.
Now mix in 200gm of self raising flour and a teaspoon of baking baking powder.
Add in 100gm of chopped walnuts and mix.
Place the cake mixture into a lined baking dish and bake in a preheated oven of 180 degrees Centigrade for 35 minutes.
After 35 mins check the cake is cooked by sticking in a cocktail stick in the middle and its comes out clean. if its got any cake mix stuck to the stick put it back in the oven for another 5 mins and so on until its clean.
Once its cooked leave in its dish to cool down.
Take the cooled cake and using a cocktail stick or fork and stab lots of holes in the top, this will let the toffee sauce penetrate the cake.
Pour some of the hot toffee sauce all over the top of the cake. Let the cake and the topping cool. Save the rest of the sauce to pour over the cake when you serve the cake.
when you want to serve, reheat the cake either in the microwave or in the oven until hot. Reheat the remaining toffee sauce and use to pour over the cake once its cut and put into the bowls.Serve with non dairy ice cream
Put a 100g of non dairy butter, 250g of dark brown sugar and 3 tablespoons of golden syrup into a saucepan and heat gently until everything is melted. continue to simmer for several minutes.