Grease 8 pudding moulds with coconut oil and dust with coconut flour and place on a baking tray.
Mix the apple cider vinegar and milk together in a jug and set aside.
Pit and finely chop the dates, put in a bowl and pour 150ml boiling water and set aside until cooled.
Mix the almonds, coconut flour, bicarbonate of soda and baking powder in a large bowl and set aside
In another bowl whisk the rapeseed oil, coconut sugar maple syrup, vanilla and gin for a few minutes until well combined and frothy. Slowly whisk in the milk
Gradually fold in the wet mixture into the flour mix until combined.
Drain and mash the dates (if you can blend the dates in a processor to make them extra smooth) and add to the mix.
Evenly distribute the mixture between the pudding moulds and bake in the middle of the oven for 18-22 minutes
Take the puddings out the oven and let sit in the tins for 5 minutes and then gently run a knife around the sides to loosen and if not serving immediately, turn out on a board to cool.
Whisk all the ingredients together in a small saucepan and let them come to a boil over medium heat.
Let simmer for about 10-15 minutes while whisking every now and then and keeping an eye so it doesn’t burn.
Once the sauce darkens and becomes fragrant, take off heat.Once the sauce darkens and becomes fragrant, take off heat.
Pour the cooled toffee sauce into small jars.
Wrap each pudding in some greaseproof paper and tie up with a ribbon - add a tag with the cooking instructions to complete your gift
Heat your oven to 160c
Pour half the toffee sauce on a small and deep baking tray, place the puddings on top, and pour the rest of the sauce on top.
Cover the tray loosely with foil (trying not to touch the tops of the puddings)
Place on the middle rack of the oven and warm the covered puddings for about 15-18 minutes.