Vegan sticky toffee pudding

1. To make the sponge:

2. Pre-heat the oven to 190C-Gas5.

3. Line a 20cmx 20cm shallow cake tin with baking parchment.

4. Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.

5. Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.

6. Beat together the margarine & sugar until pale & creamy.

7. Add the date mixture & stir in.

8. Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.

9. Spoon the sponge mixture into the prepared tin. Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.

10. To make the sauce:

11. Melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring.

12. Leave to cool slightly & then stir in the soya cream.

13. Prick the pudding all over & pour half the hot toffee sauce over the pudding.

14. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya icecream.