Sticky date and ginger puddings with coconut toffee sauce – Food & Home Magazine

Ingredients

• 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 tin coconut cream