1

Warm up your milk in a microwave and boil a kettle. Add the teabag to 125ml of boiled water and set aside. Put your dates in a medium bowl and pour over tea, hemp milk, and baking soda. Stir and set aside for 20 minutes to soften.

2

Make your flax eggs by adding 5 tbsp of boiling hot water to ground flaxseed. Stir well and again, set aside.

3

In a large bowl, whisk butter, sugar and black treacle until smooth. In a separate bowl, mix together all your dry ingredients (flour, baking powder, hemp protein, mixed spice, cinnamon, salt).

4

One the 20 minutes is up on your date mixture, remove the teabag and squeeze any excess liquid back into the bowl. Use the back of a fork to mash your dates until smooth. Here you can use a hand mixer for ease.

5

Add the date/tea mixture, lemon juice, and flaxseed egg to your butter mixture and whisk well. Next add all your dry ingredients, a third at a time. Gently fold in dry mixture over your wet ingredients and be careful not to over-mix!

6

Grease your muffin tins with dairy-free butter and dust with flour to prevent from sticking.

7

Spoon your mixture into muffin tin and bake at 170°C for 25-30 minutes. If you’re making in advance, ideally leave the puddings in the tin until you’re ready to serve and reheat for 5 minutes in the oven.

8

When you’re ready to serve your puddings, prepare your sauce by combining coconut milk, sugar, salt and black treacle in a saucepan. Whisk and bring to a simmer the sauce until it has thickened to your desired consistency. Then take the pan off the heat and whisk in dairy-free butter until combined.

9

Serve and enjoy (ideally with vanilla ice cream)!