Bos Kitchen - Sticky toffee Christmas pudding

Preheat oven to 150*c and grease a 1 litre pudding bowl. Mix ground flaxseed with 6 tbsp water in a small bowl to form a gel/flax eggs. Add dates to a food processor and blend until finely chopped. Add grated carrot, raisins and walnuts and pulse until evenly combined. Add in vegan butter, agave, brandy, flax eggs, caster sugar, flour and baking soda. Pulse to combine, until it’s a very thick batter. Pour into a pudding bowl and bake for 1 hr 25 mins, until a toothpick comes out clean. To prepare the toffee sauce, add sugar and water to a heavy based pan and heat over a medium heat until the sugar is bubbling and turning golden. Don’t stir the sugar to ensure the sugar melts evenly. Stir through the walnuts and when totally coated lift them out onto greaseproof paper and allow to cool. To make the toffee sauce, stir through the butter and coconut milk and bring to a simmer. To serve, break the praline into chunks. Spoon over toffee sauce and top with the praline pieces.