Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with greaseproof paper.

For the candied pecans, mix the icing sugar and 30ml water, then toss the nuts in the mixture to coat. Spread the pecans on the lined tray in a single layer and bake for 12-15 minutes, until the syrup droplets are golden. Remove, leave to cool fully, then break up into a crunchy sprinkle.

Turn up the oven to 180C (160C fan)/350F/gas 4 and grease a 20cm x 30cm rectangular ovenproof dish by rubbing or spraying it with some oil.

Put the dates and bicarb in a bowl, pour over 350ml boiling water and leave to sit for five minutes to rehydrate and cool a little. Blend the still-warm mixture in a food processor or with an immersion stick blender until smooth, add the oil and brown sugar, and mix to combine.

Put the chopped pecans in a bowl, add the plain flour, baking powder and salt, mix to combine, then whisk in the date puree.

Pour the batter into the prepared dish and bake for 20 to 25 minutes, until a skewer comes out clean, then remove and leave to cool for 15 minutes.

To make the sticky toffee sauce, mix the oat milk, cornflour, salt and sugar in a large, high-sided, heavy-based saucepan, then bring to a rolling boil, whisking constantly. Add the coconut oil and whisk until melted and well combined.

Pour the sauce over the pudding, scatter the candied pecans on top and serve with plant-based ice-cream, if you like. Alternatively, it keeps well covered in the fridge for up to four days – simply reheat gently in a low oven for about six minutes.