Vegan or vegetarian sticky toffee pudding

175g/6oz chopped pitted dates

1 tea bag (regular or Earl Grey)

1tsp bicarb of soda

dash of vanilla essence

80ml sunflower oil

50g (2oz) dark brown sugar

50g demerara sugar

100g unsweetened cooked pureed apples (or you can use 2 eggs for a vegetarian version)

100ml soy 'milk' (or cow's milk for a vegetarian version)

175g /6oz SR flour

50g/2oz chopped walnuts

Toffee sauce:

1/2 can full fat coconut milk

100g demerera sugar

1/4 - 1/2 tsp coarse sea salt

1. Put the dates, teabag and bicarb into a bowl and pour 150ml boiling water over the top. Set aside for 10mins, take out the tea bag, add the vanilla and mash the dates with a fork.

2. Preheat oven to 180c.

3. Oil or grease 6 - 8 ramekins, depending on how big your puds should be.

4. Beat together the sugars and oil, then beat in the apple, soya milk and dates.

5. Fold in the flour and the walnuts.

6. Spoon the mixture into the ramekins, leaving enough room for them to rise.

7. Bake for around 20 minutes, until an inserted skewer comes out clean.

While the puds are cooking make the toffee sauce:

1. Put the sugar into a heavy saucepan and heat for a minute.

2. Add the coconut milk and sea salt and stir to combine.

3. Bring to a boil, then simmer on a low heat until the sauce thickens and coats the back of a wooden spoon (10 - 15 mins).

4. Refrigerate for an hour or two to allow the sauce to thicken.

Serve poured over the puds. You can also pour over vegan cream substitute.