Heat the oat milk, then pour over the dates, along with the vinegar, and set to one side for the dates to soften.
In a mixing bowl, add brown sugar, molasses, and part of the vegan butter and cream until light and fluffy.
Beat in the aquafaba/egg replacer for 1 minute, then stir in the softened milky dates.
Sift the flour, baking soda, and baking powder over the wet ingredients, then fold all the ingredients together until well combined. Divide the pudding mix between greased non-stick pudding pots.
Select Bake on your appliance. Set the temperature to 320°F / 160°C and the time to 18 minutes. When prompted to ‘Add Food’, place the pudding pots into the appliance to bake.
While the puddings cook, make the caramel apple sauce. Heat the remaining butter in a pan on a low heat. Add the diced apple and sauté until just softened.
Add the dark brown sugar and coconut cream, and continue cooking until the sugar dissolves and the sauce thickens.
After the puddings have finished cooking, use a toothpick to prick them all over. Spoon some caramel sauce over the puddings, making sure to reserve the apple pieces for topping. Allow the sauce to absorb, and before the puddings cool, turn them out onto a serving plate.
When ready to serve, drizzle more caramel sauce over the top, add the sticky toffee apple pieces, and sprinkle with nuts if desired.