Sticky toffee pudding with maple and miso

Ingredients

• 1 cup (190 g) pitted Medjool dates, well packed
• 1 cup (250 ml) boiling water
• 1 teaspoon (5 ml) baking soda
• 1 1/3 cups (180 g) flour
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1.25 ml) salt
• 1/4 cup (60 ml) melted vegetable butter
• 1/2 cup (70 g) maple sugar
• 1/4 cup (60 ml) maple syrup
• 2 tablespoons (30 ml) plant milk
• 2 large eggs
• 2 teaspoons (10 ml) vanilla
• 1/2 cup (125 ml) maple syrup
• 1/3 cup (45 g) maple sugar
• 1/4 cup (50 g) vegetable butter
• 2/3 cup (160 ml) vegetable cream
• 2 teaspoons (10 ml) miso
• 1 teaspoon (5 ml) vanilla