Method

The day before, or at least 4 hours before, add your miso and maple syrup to the pot of natural Nush, mixing until smooth, then add to the freezer with the lid on. Leave to freeze overnight

When you’re ready to make the cake…preheat the oven to 180°C

Chop dates and add to saucepan with soy drink & vanilla, heating to medium heat and stirring until hot. Cover with a lid, turn to low, and leave the dates to soften for 10 minutes

Add your vegan butter and sugar to this, then mix until melted

In a medium mixing bowl, mix your flour, baking powder, salt and spices, then pour in your date mixture and mix so you have a thick cake batter. Pour the batter into your tin/ bowl/ dish

Bake for 15-20 minutes until risen slightly, and a fork/ toothpick comes out clean

Set aside to cool slightly, then make your toffee sauce, and remove the yog from the freezer to soften slightly

For the toffee sauce, melt your vegan butter, maple syrup and sugar in a saucepan, allowing it to bubble. Add the Nush natural almond yog off the heat and stir until you have a toffee sauce

Plate the pudding up onto 2 plates, then top each with a scoop the miso FROYO. Pour over your toffee sauce, then serve