Sticky Toffee Pudding

Cake

1. Preheat your oven to 175°C/350°F/Gas Mark 4.
2. Grease a 23cm (9 inch) square cake tin with oil, then line it with greaseproof paper.
3. Chop the dates into small chunks and place them in a saucepan, cover with the water and soya milk, then simmer for 5 minutes until the dates are soft. Leave to cool in the fridge.
4. In a large bowl, beat the margarine and sugar together until pale and creamy. Add the cooled date mixture, black treacle, flour, bicarbonate of soda and spices to the bowl. Whisk it all together and give it a good beating.
5. Pour the cake mixture into the prepared tin and bake in the middle of the preheated oven for 40 minutes. Towards the end of the cooking time, check whether the cake is cooked right through by poking a fine knife or skewer into the centre. It should come out clean when the cake is ready.

Sauce

1. While the cake is baking, make your sticky toffee sauce. Place all the ingredients except the cream in a medium saucepan and bring to a gentle simmer. Cook the sauce until it begins to thicken, then take the pan off the heat and whisk in the cream until evenly combined.

To serve

1. Leaving it in the tin, cut the cake into 3 inch squares. Pour some of the toffee sauce over the top while both the cake and the sauce are still hot, so it partly soaks in and forms a glaze.
2. Serve the sticky toffee pudding with your favourite non-dairy ice cream and extra sauce in a jug on the table.