Am I a fan of Disney’s The Sword in the Stone? Eh. But it is a quintessentially British story, and therefore deserves an equally quintessentially British dessert — sticky toffee pudding. The best part is it’s fairly straightforward to make, nothing like steamed puddings. For this recipe, you will need:

• 1 cup chopped and pitted dates
• 1 1/2 cups soy milk
• 1 tsp vanilla extract
• 1/2 cup vegan butter
• 1/2 cup light brown sugar
• 1 1/2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 1/2 tsp nutmeg
• 1 tsp ginger
• 1 tsp cinnamon
• 1 TBS maple syrup
• 1/2 cup dark brown sugar (or 1/2 cup light brown sugar + 1 TBS molasses)
• 1/2 cup vegan butter
• 1/2 cup canned coconut cream, unsweetened

First, prepare your baking dish. Spray a 9×9 pan and preheat your oven to 350F. Then, begin your baking– add the chopped dates to a saucepan, with the soy milk and vanilla extract. Heat on medium until the dates are soft. Add the vegan butter and light brown sugar and stir until the butter is melted and the sugar dissolves.

In a separate bowl, mix the flour, baking powder, salt, nutmeg, ginger, and cinnamon. Then, pour the date mixture into the dry ingredients and mix it into a thick batter. Transfer this batter to the pan and bake for 30 minutes.

For the toffee sauce, add the maple syrup, dark brown sugar, and vegan butter to a saucepan and melt them all together over medium-high heat. Stir it constantly until the mixture bubbles. Then, remove it from the heat, add coconut cream, and mix it together. When the pudding is baked and cooled, serve each slice with a generous amount of toffee sauce.