'Guilt-free gourmet' sticky toffee pudding

INGREDIENTS

• 225g/8oz dates
• 200ml/7fl oz boiling water
• 100ml/3½oz rice milk
• 90g/3¼oz dairy-free butter (such as sunflower spread)
• 150g/5½oz coconut palm sugar
• 3 free-range eggs
• 2 tbsp date syrup
• 180g/6oz gluten-free flour or rice flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract
• pinch sea salt
• 100g/3½oz dairy-free butter (such as sunflower spread)
• 175g/6oz coconut palm sugar
• 1 tbsp blackstrap molasses
• 100ml/3½oz maple syrup
• 230ml/8oz soy cream, plus extra to serve
• ½ tsp vanilla extract
• pinch of sea salt