For The Cake For The Sauce

1. Set your oven to 180C/fan 160C/gas 4. Grease a deep 20m x 20cm baking tray or brownie tin with butter.
2. In a separate bowl, fill the dates with 150ml of boiled water and let them sit for 10 minutes. In a small bowl, combine the ground psyllium husks with 2 tbsp of water. Stir well and set aside to thicken.
3. In a measuring jug, mix together the plant milk and apple cider vinegar. Allow the mixture to sit until it thickens (don't worry if it curdles slightly).
4. Use an electric mixer to beat together the sugar and butter. Add the plant milk mixture, vegetable oil, and vanilla, and beat until combined (don't worry if the mixture appears separated).
5. After the dates have soaked, add the soaked psyllium husk mixture and blend them into a paste using a hand blender. Stir in the date paste to the sugar and butter mixture.
6. Combine the remaining pudding ingredients. Add them to the batter and mix gently and briefly until just combined (avoid overworking the batter). Pour or spoon the batter into the prepared tin and bake in the oven for 25 minutes.
7. To make the sauce, place the cashews in a high-speed blender and add 240ml of boiled water. Let the cashews soak for 30 minutes. Blend the soaked cashews and water until smooth and creamy.
8. Combine the dark brown sugar and vegan butter in a pan and heat until the butter melts, stirring regularly. Add 150g of the cashew cream, reduce the heat to medium-low, and cook for 5 minutes. Whisk until the sugar dissolves and the mixture simmers, darkens, and thickens.
9. When the pudding is done baking, let it cool for 15 minutes. Then, use a cocktail stick to gently prick the pudding 20 times. While the pudding is still in the tin, pour half of the toffee sauce over it. Slice and serve with ice cream and a drizzle of the remaining sauce, if desired.