To Make the Pudding Cake:

1. Prepare Dates: Preheat your oven to 350°F (180°C or 160°C Fan). Grease and flour (or line with parchment paper) an 8×8 inch (20×20 cm) square baking pan or a 9-inch round cake pan.
2. In a heatproof bowl, combine the chopped dates and boiling water. Stir in the baking soda (it will fizz a little). Set aside for at least 20 minutes to allow the dates to soften completely. This step is crucial for a moist pudding.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger (if using), ground cinnamon (if using), and salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer or a stand mixer with the paddle attachment, cream the softened vegan butter and dark brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
5. Add Wet Ingredients: Add the prepared flax egg and vanilla extract to the creamed butter and sugar mixture. Beat well until fully combined.
6. Incorporate Dry and Wet: Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with the plant-based milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix; a few streaks of flour are okay at this stage.
7. Add Dates: Using a fork or a potato masher, roughly mash the softened dates in their soaking liquid. Don’t worry if some chunks remain; they add lovely texture. Pour the entire date mixture (dates and soaking liquid) into the batter and gently fold it in with a spatula until evenly distributed. The batter will be relatively loose.
8. Bake: Pour the batter into your prepared baking pan and spread it out evenly. Bake for 30-35 minutes, or until a skewer inserted into the center of the pudding comes out clean or with a few moist crumbs attached. The top should be golden brown and springy to the touch.
9. Cool Slightly: Once baked, let the pudding cool in the pan on a wire rack for about 10-15 minutes.

To Make the Vegan Sticky Toffee Sauce:

1. Melt Ingredients: While the pudding is baking or cooling, prepare the sauce. In a medium saucepan, combine the vegan butter, dark brown sugar, and full-fat coconut milk (or vegan double cream).
2. Cook the Sauce: Place the saucepan over medium heat. Stir continuously as the butter melts and the sugar dissolves. Bring the mixture to a gentle simmer.
3. Simmer and Thicken: Once simmering, reduce the heat to low and let it bubble gently for 5-8 minutes, stirring occasionally, until the sauce has thickened slightly and developed a rich caramel colour. Be careful not to let it burn. The consistency should be pourable but substantial enough to coat the back of a spoon.
4. Finish Sauce: Remove the saucepan from the heat. Stir in the vanilla extract and salt. The salt enhances the caramel flavour beautifully. Taste and add a pinch more salt if desired.

Assembling the Vegan Sticky Toffee Pudding:

1. Poke and Pour: Once the pudding has cooled slightly (but is still warm), use a skewer or a fork to poke holes all over its surface. This allows the sauce to soak in.
2. Sauce it Up: Pour about half to two-thirds of the warm sticky toffee sauce evenly over the warm pudding. Allow it to sit for a few minutes to soak in.
3. Serve: Slice the pudding into squares or wedges. Serve warm, with an extra drizzle (or a generous pour!) of the remaining toffee sauce.