So easy to make and delicious with a generous drizzle of the coconut toffee sauce. Sticky Date & Ginger Puddings with Coconut Toffee sauce recipe: INGREDIENTS Sticky pudding 1 cup pitted medjool dates,  chopped  1½ cups soy milk 1 tsp vanilla essence ½ cup vegan butter  ½ cup light brown sugar  1½ cups cake flour  3 tsp baking powder  1 tsp salt  ½ tsp nutmeg  1 tsp ground ginger  1 tsp cinnamon Toffee sauce 1 tbsp maple syrup  ½ cup dark brown sugar  ½ cup vegan butter  ½ tin coconut cream METHOD PREHEAT oven to 180°C and spray  1 medium-large bundt cake tin or 6 small bundt cake moulds and set aside. ADD chopped dates, milk and vanilla to a pot and heat over medium heat, until the dates are soft. Add in the butter and sugar and stir until melted.  sift all the flour, baking powder and spices in a separate bowl .  POUR the melted date mixture into the dry ingredients and mix well. Divide into the prepared moulds.  BAKE for 45 min or until a skewer comes out clean. Allow to cool slightly, before placing on a wire rack.  Toffee sauce make the sauce while the puddings are … Continue reading Sticky Date & Ginger Puddings with Coconut Toffee sauce