Sticky Toffee Apple Pudding

Method

1. Preheat the oven to 160°C / 320°F fan-assisted and line the base and sides of a 9-inch square cake tin with baking paper.
2. Remove and discard the stones from the dates and add the dates to a small mixing bowl. Cover with hot water straight from the kettle and leave to soak for 5-10 minutes while you carry out the next steps.
3. Add the light brown sugar, muscovado sugar, plain flour, baking powder, and bicarbonate of soda to a large mixing bowl and stir to combine. Next melt the margarine in a microwave or in a pan, then add it to the mixing bowl along with the plant-based milk and vanilla extract.
4. Drain the dates (they should be very soft now) then finely chop them until they reach a puree-like consistency. Add the dates to the mixing bowl and give the cake mix a good stir until all the ingredients are combined. Transfer the mixture to the pre-lined cake tin and level the top of the mixture with a spatula.
5. Quarter the apples and remove the cores. Then cut the quarters into ½ cm thick slices and decorate the top of the cake with them. Bake for 40-45 minutes or until a toothpick comes out clean.
6. Meanwhile, add the toffee sauce ingredients to a microwave-proof jug and microwave for 1 minute, then remove, stir, and microwave for a further minute. Note: it's important to let the caramel sit for 10 minutes to thicken before pouring it over the pudding. Alternatively, combine all the ingredients in a saucepan over a medium heat, whisking constantly for 5-6 minutes until the caramel has thickened.
7. Leave the cake to cool in the tin for 10 minutes before pulling out using the baking paper and place onto a chopping board. To serve, poor the toffee sauce all over and top with vegan ice cream.