Sticky Toffee Pudding

Pre-heat the oven to 180c. Put the oats into a food processor, and process until a fine flour forms. Transfer the flour into a large mixing bowl, along with the ground almonds, sugar, baking soda and spices. Stir, and set to one side.

Add the milk, butter and dates into a blender and blend until smooth. Pour into the mixing bowl and mix together until well combined. Spoon the mixture into a 6 cylinder silicone mould and then place into the oven to bake for 35-40 minutes.

Once baked, remove from the oven and allow to cool before removing from the moulds. For the sauce, put all of the ingredients into a blender and blend until smooth and warm – if you’d like to have a thinner sauce, add a little more water.

To serve, warm the puddings and pour the sauce over the top with a scoop of ice cream.