Preheat the oven to 170 degrees C and lightly grease 4 x 150ml pudding tins and place on a baking tray.
Place the cooked apples, drained dates, bicarb of soda, egg, almond milk and vanilla in a blender and whizz up until smooth. The mixture will expand thanks to the bicarb.
Now fold in the oat flour, ground almonds, Natvia natural sweetener and mixed spice to form a batter. Divide between the pudding tins to reach the top then bake for 20-25 minutes until golden and risen. Leave to cool.
Meanwhile place the drained dates (+ 1-2 tablespoons of the water), peanut butter and vanilla in a food processor and whizz up either until still slightly chunky or smooth.
When the puddings are cool enough to handle, use a teaspoon to make a cavity in the middle of each one - make it quite deep so you can stuff it. Spoon enough of the date caramel into each to just flow over the hole.
Now make the custard: Heat the milk, spices and Natvia natural sweetener in a small pan on a medium to high heat. Whisk together the cornflour with 2 tablespoons cold water to form a paste then whisk in. Continue cooking and whisking for a few minutes until thickened, then remove from the heat and stir in the vanilla. If too thick add more water. Pour some generously over each one, sprinkle over some pecans - then enjoy!