Preheat the oven to 180c/356f/gas mark 4
Grease a non stick square baking tin and set aside
Add the flour, sugar, cinnamon, nutmeg, ginger in a bowl and set aside
Add the 1 cup of almond milk to a medium sized sauce pan with the dates, bring to the boil and simmer for 8-10 minutes stirring all the while. During the given time the dates will have softened with most of the liquid absorbed.
Remove the saucepan from the stove now add the bicarbonate soda (baking soda). The dates mixture will begin to froth a little.
Let the dates cool slightly before pouring them with a food processor along with the vanilla essence, coconut oil and remaining ¼ (60ml) cup of almond milk.
Puree the dates, coconut oil, vanilla and almond milk into a smooth consistency.
Add half of the flour mixture and mix using the food processor, scrap down the sides if necessary.
Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined.
Scrap the batter into the greased baking tin and use a spatula to level the batter so it is even.
Bake for 30-35 minutes until golden brown, use a tooth pick/skewer to prick the sponge to determine its readiness. If it comes out clean then it is baked, if not, bake for another 5 minutes and repeat this step.
While the pudding is baking in the oven, prepare the toffee rum sauce. Add the coconut milk, dairy free butter and sugar in a medium sized saucepan and bring to the boil while stirring.
Once boiled, reduce the heat and simmer (while stirring) for 20 minutes until the sauce has darken and thicken.
Take the sauce off the stove now stir in your rum essence
Serve with date pudding