Preheat your oven to 180 Celsius (356).

Grease three 4-inch baking ramekins with vegan butter. Set aside. 

To a small saucepan, add the medjool dates, water and soy milk. Simmer on a very low heat until the dates soften. Keep it low or the liquid will dry out.

Remove the pan from the heat then add in the baking soda and salt. Combine the ingredients into a mixture.

In a separate bowl, cream together the light brown sugar and the softened vegan butter until it is creamy. Stir in the date mixture until combined then finally, fold in the self-rising flour.

Pour the sticky toffee pudding batter into the two prepared ramekins (to about half full) and bake for 15-20 minutes. A skewer will come out clean when they are ready. Let the cakes cool fully in the ramekins.

To a small saucepan, add the vegan butter, sugar and syrup. Simmer over a medium heat until smooth.

 Add the vegan cream, continue to simmer for two minutes then remove from the heat. Add a dash of salt if you feel the sauce needs it.

Remove the puddings from the ramekins onto serving plates. Make holes in the top of the puddings with a skewer then pour the toffee sauce over them. Serve warm.