100g Medjool Dates

100g wholegrain Spelt Flour

375ml Oat Milk (can use other non-dairy milk)

100g Vegan Butter (we use Pure)

2 Eggs (Are you vegan? Use two flax eggs: two tablespoons of flax with two tablespoons of water)

1/4 tsp baking soda

1/2 tsp cinnamon

Medjool Dates tend to be softer than most, so there in normally no need to soak them, however if yours are quite hard boil them for 60 seconds. Add them to the blender with the oat milk , eggs (if using) and blend until smooth. Place the blender aside to use later.

Preheat the oven to 180 degrees Celsius.

In a large bowl throw together the flour, baking soda, cinnamon and butter then slowly add the wet mixture folding as you go. Once mixed well pour into a greased and lined baking tin and cook for 45 minutes or until golden brown on top.

Toffee Sauce

50g Vegan Butter

100g Medjool Dates

1 cup water

Blend until smooth.

To compile the pudding

Cut into your portion sizes of choice, heat the toffee sauce and generously pour over before serving.