Place the chopped dates in a bowl and cover with boiling water.

Stir in the baking soda and let it sit for 10 minutes until the dates are soft.

Puree the mixture into a smooth paste using a blender or food processor.

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking dish or a similar-sized pan.

In a large bowl, whisk together the flour, light brown sugar, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda, and salt.

In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the date paste and raisins.

Pour the batter into the prepared baking dish and spread it evenly.

In a small bowl, mix the flour and water to make a thick paste.

Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.

Pipe a cross over the top of the pudding batter.

Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the pudding to cool in the pan for 10 minutes.

While the pudding is baking, make the toffee sauce.

In a saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.

Heat over medium heat, stirring constantly, until the mixture comes to a boil.

Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Remove from heat and stir in the vanilla extract.

Pour the warm toffee sauce over the pudding, allowing it to soak through the sponge.

Serve warm with a scoop of ice cream or a drizzle of custard.