This sticky toffee pudding is SOO good. The sponge is super soft and it soaks up an amazing toffee sauce. Topped with a vanilla ice cream, this is a winner! Ingredients serves two 90g flour 1/8 tsp ginger 1 tsp baking powder 1/4 tsp salt 100g chopped dates 100ml hot water 1/2 tsp baking soda 2 tbsp almond milk 2 tbsp black treacle / molasses 3 tbsp veg oil 40g soft light brown sugar For the toffee sauce 40g soft light brown sugar 35g butter / margarine 40g double cream Instructions 1. Pre-heat your oven to 180C/ 360F. 2. Soak your dates and baking soda in the hot water for ten minutes. 3. To a blender, add your milk, oil, sugar, black treacle and the date mixture and blend until smooth. 4. In a large bowl, sieve and mix your flour, ginger, baking powder and salt. Pour the wet ingredients in and mix until combined. Then add to a small greased baking tray (17x13cm). Bake for 25 minutes, or until a knife comes out of the centre clean. 5. Make your toffee sauce by adding all your ingredients to saucepan and combining until all mixed together and the sugar is melted. Alternately you can do this in a microwave. 6. Poke holes in your sponge when removed from oven and pour your sauce on top. Add vanilla ice cream and enjoy! #stickytoffeepudding #sticky #toffee #veganuary #vegan #easyrecipe #dessert #vegandessert #recipes