Sticky Date Pudding With Butterscotch Sauce
[Vegan]

To Make the Pudding:

1. Heat oven to 355°F.
2. Grease and line baking tin with baking paper.
3. Place dates and milk in a saucepan and heat for 3-4 mins.
4. Remove from the heat and sprinkle in the bicarb of soda over the mix (it will froth up).
5. Set aside to cool.
6. In a bowl, cream together the butter and sugar.
7. Fold in the date mixture.
8. Add flour, spices, and salt to the mix.
9. Pour or spoon the mixture into the baking tin.
10. Bake for 30-40 minutes for a full cake or about 12-15 minutes for the small individual cakes.
11. To check it is done, a toothpick should come out clean and the sponge should spring back.
12. Turn out onto a wire rack to cool.
13. Pour the sauce over the cake, add coconut ice cream (optional), and enjoy.

To Make the Sauce:

1. Melt the butter in a pan.
2. Whisk in sugar and coconut milk.
3. Bubble for 5 minutes without stirring.
4. Remove from the heat and whisk in the vanilla and salt.