Pre-heat the oven to 185 Degrees C
Line a 20cm x 20cm cake tin with greaseproof paper
In a saucepan, heat the dates, milk and water until the dates become soft - around 5 minutes.
Remove from the heat and stir in the bicarbonate of soda - this will become frothy. Leave to cool
Beat the spread and sugar together with an electric whisk if you have one until creamy.
Once cooled, stir the spices into the date mixture.
Add the date mixture into the sugar mixture and stir until combined.
Fold in the flour.
Pour the batter into the tin and bake in the oven for around 35 minutes - check it is bouncy on top.
To make the sauce, combine all the ingredients in a pan and heat gently for 5 minutes stirring regularly.
Remove the pudding from the oven and prick all over to make small holes, then pour over some of the toffee sauce, reserving some for when the pudding is dished up.
Enjoy warm with vegan ice cream.