Philip Khoury served up a delicious sticky toffee pudding with vegan butterscotch sauce on Saturday Kitchen.

The ingredients are: 250g dried dates, 8g bicarbonate of soda (baking soda), 20g extra virgin olive oil, 100g dark brown or muscovado sugar, 200g plain (all-purpose) flour (gluten-free plain flour will also work), 13g baking powder and 3g fine salt.

For the sauce: 400g soy or oat milk, 5g sea salt, 20g cornflour, 100g dark brown or muscovado sugar and 20g coconut oil (deodorised).

See recipes by Philip in his book titled: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts available from Amazon now.