Remove the pits from the dates, then finely chop. 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 the vegan butter, sugar and treacle 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, bicarb and baking powder over the wet ingredients, then fold all the ingredients together until well combined
Divide the pudding mix between 6 greased non-stick pudding pots.
Select Bake on your Vortex Air Fryer and set the temperature to 160°C and time to 18 minutes.
When prompted to ‘Add Food’, place the 6 pudding pots into the Air Fryer to bake.
While the puddings cook, make the caramel apple sauce. Heat the butter in a pan on a low heat, and add the diced apples and sauté until just starting to soften. Add the brown sugar and coconut cream, and continue cooking until the sugar has dissolved and the sauce thickened.
Once the puddings have finished cooking, prick them all over with a tooth pick, then spoon some of your caramel sauce (reserving the apple pieces for the top) over the puddings. Once the sauce has absorbed, and before the puddings cool, turn them out onto a serving plate.
When ready to serve, drizzle more caramel sauce over the top, along with some sticky toffee apple pieces and sprinkle with nuts if desired.