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.


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


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).


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.


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!


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


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.


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.


Serve and enjoy (ideally with vanilla ice cream)!