Method

1. 1.

   You will need...

   Preheat oven to 160°C | Small saucepan on medium heat | 25 x 15 x 5 cm ovenproof dish greased with dairy-free butter or 8 dariole moulds, greased with dairy free butter | High speed liquidiser
   

2. 2.

   Spread the walnuts out onto a tray, put the tray in the oven and bake the walnuts for 10 minutes until lightly toasted | Put the walnuts to one side

3. 3.

   Cut the dates into small pieces, removing the stones as you go | Put them in the saucepan along with the plant-based milk and vanilla extract and cook until the dates are soft, about 10 minutes

4. 4.

   Take the pan off the heat and stir in the bicarbonate of soda | Let the liquid cool to room temperature | Add 115g of the dairy-free butter and 100g of the sugar | Add the flour, nutmeg, ginger, cinnamon and salt, and stir them through a few times with a spoon until just combined, but not over mixed

5. 5.

   Pour the mixture into the greased dariole moulds, put the dishes in the oven and bake for 35–40 minutes, until risen and a skewer inserted into the centre of the sponges comes out clean

6. 6.

   Meanwhile, clean the saucepan and put it back on a medium heat | Put the golden syrup, the remaining 200g brown sugar and the remaining 200g dairy-free butter into the pan, stir and reduce the heat to low | Cook for 5 minutes until you have a syrup | Remove the pan from the hob, allow it to cool slightly and then stir in the coconut cream | Pour into a small jug

7. 7.

   While the tart is baking, make the cashew cream | Place all the ingredients in a high speed blender and blitz until completely smooth

8. 8.

   Remove the puddings from the moulds, place them in bowls, drizzle over toffee sauce, sprinkle over the walnuts, spoon on the brandy cream and serve