"This version tastes just as good as any “normal” one, but is suitable for anybody who might be gluten intolerant or vegan. It doesn’t get much better!"
Put the milk and chopped dates into a small pot and bring just about to a boil.
Turn down the heat and simmer for around 20 minutes/until the dates are soft.
Take the pot off the heat and add the bicarbonate of soda. Leave to cool.
Grease a square baking tin. Preheat your oven to 190C.
Mix the flour with the ground cinnamon, ginger and nutmeg.
Whisk the margarine and muscovado sugar until pale and frothy.
Add the black treacle and mix until combined.
Now add 1/4 of the flour followed by 1/4 of the date milk and fold in.
Repeat until both the flour and milk are used up.
Pour the mix into the baking tin. Bake for 30 minutes.
To make the sauce, put all the ingredients into a saucepan.
Melt the ingredients and simmer for a few minutes until completely smooth.
Using a toothpick (or similar), prick little holes into the cake.
Pour 2/3 of the hot syrup over the cake and put the rest into a jug for serving.
When ready to serve, beat the coconut milk on high speed until you have stiff peaks.
Cut individual pieces of pudding, pour some sauce over them and add a dollop of cream.