Vegan sticky toffee pudding

Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a small baking dish – ours measured 20 x 15cm. Combine the flaxseeds with 3 tbsp warm water and set aside for at least 5 mins. In a pan, mix together the dates, Jord oat drink, vanilla and plant butter. Warm over a medium heat until the butter has melted. Meanwhile, combine the sugar, flour and mixed spice in a bowl and make a well in the centre.

Once the butter has melted, remove from the heat and stir in the bicarbonate of soda. Pour the bubbly mixture into the flour well along with the soaked flaxseeds and combine well until no flour pockets remain. Pour into the baking dish and bake in the oven for 30-35 mins until a skewer inserted into the middle comes out clean.

Meanwhile, make the sauce. Tip the butter and sugar into a pan and warm over a low heat. Once the butter has melted, turn up the heat and bring to a simmer to melt the sugar. Once the sugar is melted, pour in the coconut cream and bubble for a further 5-10 mins until thick and glossy. Stir in a pinch of salt and set aside. Pour the sauce generously over the sponge either in the dish or at the table. Cut into six slices to serve.