A rich, dark sticky toffee pudding recipe made with dates and brown sugar for extra indulgence!
Preheat oven to 180°C/ 350°F and line a 9" rectangular baking dish.
Mix the flaxseeds with the water and set aside.
In a bowl, pour the tea over the chopped dates and add the vanilla. Leave to soak for 5 minutes then mash with a fork to make a lumpy, sticky mixture.
In a separate bowl, cream the butter and sugar. Add the date mixture and flax mixture from earlier, and the syrup. Mix well.
Add half of the flour and fold in gently.
Add the other half of the flour plus the baking soda and fold in again.
Add your milk of choice and fold in to make a smooth batter. Pour into your lined tin and bake for 30 minutes. Prepare the sauce in the meantime.
Add the butter and sugar to a pan over on medium-high heat. Stir often until the sugar has completely dissolved into the butter.
Add the coconut cream and stir continuously until the sauce becomes slightly thick. Pour the sauce over the sponge as soon as it comes out of the oven, leaving a little aside for serving.
Allow to cool for at least 10 minutes. Serve with vanilla ice-cream and chopped dates if desired.
*If your serving sauce becomes a little thick when cool, add a splash of boiling water to make it runny again.