Preheat oven to 180°C | Baking tray | 2 x Saucepan | Mixing bowl | Sieve

Heat the dates and milk in a small pan for 5 minutes until the dates have softened and you can mash them with a back of a spoon

Add the vanilla to the pan and take off the heat

In a separate pan heat the sugars, golden syrup, treacle and margarine until everything has melted

Stir in the date mixture and take off the heat

In a bowl mix together the flour, baking powder, spices, and salt. Stir the wet ingredients into the dry and mix until just combined

Grease a baking dish and pour the mixture in

Fan out the pear slices and place on top

Cook for 35-40 minutes or until the sponge is just cooked in the centre

Meanwhile make the toffee sauce. Melt the sugars, margarine, and golden syrup in a pan

Allow to cool slightly then add the vanilla and cream, whisking until it is fully combined

To make the custard put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts

Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste

Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce

Add the icing sugar, vanilla extract, and turmeric to the pan and stir it until it's well mixed and take the pan off the heat

Make sure there are no lumps by whisking it if necessary

Adjust to get the right consistency with a bit more plant-based milk if necessary

Pour the toffee sauce over the sponge as soon as it comes out of the oven

Cut the sponge into squares and serve with a dollop of custard on top