This decadent sticky toffee pudding is perfect for a festive sweet treat. Serve warm with a quick toffee sauce and ice cream.
Note: Pudding will keep for 2-3 days in an air tight container if you want to make ahead.
Preheat to 180°C. Lightly grease and line four holes (200ml) of a muffin tray.
In a bowl, place the dates and boiling water and set aside.
In a large bowl, cream the sugar and butter with an electric mixer for about 45 seconds.
Pour in the almond milk and canola oil and stir.
The dates should have softened. Use a hand blender to turn into a thick paste. You may want to do this in the sink in case it splashes up.
Add the date mixture to the batter and stir. Then add the spices, baking soda and sifted flour.
Fold together with a large spoon. Divide between the 4 muffin holes.
Place in the oven and set the timer for 25 minutes. Check if they are done by inserting a skewer; it should come out clean.
In a medium sized bowl, place the coconut cream and brown sugar. Place in the microwave with a cover on and set to high for 6 minutes.
Carefully turn the sticky toffee puddings onto a plate, spoon over some toffee sauce and top with a scoop of ice cream.