Preheat the oven to Gas Mark 5/ 375 degrees F/ 190 degrees C and grease your pudding basin. Cut a small circle of parchment paper to place in the bottom of the basin, and another larger circle to go over the pudding once in the basin. If using a loaf tin, line the tin with parchment paper and grease.

Add your chopped dates to a bowl and pour over your freshly boiled hot water, then set aside.

In a mixing bowl, mix the sugar with the coconut oil which should be melted but cool.

Next, add the treacle, spices, bicarbonate of soda, and self raising flour.

Slowly stir in the chopped ginger, syrup, and milk

Finally, add the date mixture (water included) and apple cider vinegar. The apple cider vinegar will instantly reacted with the rising agents and make the mix very light and spongy, so take care not to over mix.

Pour the batter into your pudding basin, and top with your greased circle of parchment paper. Wrap in foil, and then bake in the oven for 50 minutes, or until a skewer comes out clean.

Turn out immediately and pour over your toffee sauce.

Add the sugar and treacle to a saucepan on medium heat and stir for about a minute until the sugar has dissolved into the treacle.

Add the coconut cream and bring the sauce to the boil, stirring frequently. Reduce the heat to a simmer for 5 - 10 minutes to allow the sauce to thicken.

Remove the sauce from the heat and allow to cool - it will continue to thicken as it cools.