Vegan Sticky Toffee Puddings

Start by making the salted caramel sauce (or skip this step if using store-bought). Set a heavy-bottomed saucepan over a medium high heat. Add the sugar and stir it around the pan for about a minute to heat through. Add the coconut milk and stir to combine.

Bring everything to a boil, then reduce it to a low-medium heat and let it simmer for about 15 mins, stirring occasionally, until the caramel has thickened and sticks to the back of the spatula. Stir in ¾ of your salt. Don’t try and taste the caramel while it's hot – wait until it's cool.

Remove the pan from the heat and leave the caramel to cool slightly for around 10 mins before tasting and adding more salt if needed. Transfer the caramel to a sealed container and pop it in the fridge for at least two hours to thicken up.

For the sponges, soak the dates in the boiling water, with the spices. Leave to steep overnight or as long as possible (even an hour is great).

Heat the oven to 180˚C. Grease a cupcake or individual cake tin. (I use a mini bundt pan, well sprayed, but you can use any cupcake-sized baking tin you like.)

Use an electric whisk to beat the olive oil and sugar together until light and fluffy. Mash the ripe banana then add to the mix and beat to combine. In a separate bowl, whisk the flour and bicarb together then add to the mix and beat to combine.

Make sure the dates are cool then blitz them in a blender and add to the mix. Slowly whisk in the plant-based milk; the mix will split but don't worry.

Spoon the mixture into the prepared cupcake moulds, not quite filling them to the top. Bake for 20 mins until set.

To serve, drizzle over the salted caramel sauce.