Vegan Sticky Toffee Pudding

Ingredients:

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For the sauce:

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Chop dates into pieces and soak in hot water for 1hr. Place the dates into a blender/food processor and blend until smooth.
Cream the butter and brown sugar together until light and fluffy, then pour the mixture in the Crackd liquid and beat again until smooth (don’t worry if it separates a little).
Fold the mixture into the plain flour, baking powder and cinnamon. Once combined, fold into the date paste.
Pour the mixture into a greased baking dish, and bake at 360F for 25-30 minutes.
To make the sauce, melt the butter, sugar and cream in a saucepan over medium heat for 3-5 minutes. Remove from heat before it boils and set aside.
Once the cake comes out of the oven, poke holes in the top and pour over half the sauce and let it soak for 10 minutes.
Serve your Sticky Toffee Pudding with leftover sauce and ice cream!