Add the vegan butter and dark brown sugar into a large bowl.
Beat together until the mixture becomes soft and light with a wooden spoon.
Add the vanilla, milk, vinegar, flour, baking soda and baking powder to the butter mixture and slowly mix together until combined.
Chop the dates into smaller pieces, add to the batter and stir.
Pour the mixture into a lightly greased baking tin.
Bake at 180c for about 25-30 minutes until baked, check using a cake tester in the middle, poke the cake and see if the testers comes out clean. If the tester still has cake batter on it, place back in the oven for a further 5 minutes.
To make the sauce add the sugar, butter and cream into a sauce pan, heat and simmer for about 10 minutes.
Serve in a piece of the pudding and pour over the sauce. Enjoy