Sticky Toffee Pudding - Serves 6
- for the Pudding
- 150g chopped dates
- 1 tsp bicarbonate of soda
- 150ml water
- 75g gluten free flour
- 40g ground almonds
- 35g maize flour or cornflour
- 1 tsp gluten free baking powder
- 150g butter or margarine, at room temperature
- 150g caster sugar
- 3 eggs
- for the Sauce
- 125g dark brown sugar
- 90g unsalted butter
- 300ml double cream
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease 6 individual pudding moulds or a 1 pint pudding basin with butter or margarine.
Preheat the oven to 190°c / 375°f /gas mark 5.
Place the dates, bicarbonate of soda and water into a saucepan and bring to the boil, stirring so the bottom doesn’t burn. Turn off the heat.
Sieve together the gluten free flour, ground almonds, maize flour and gluten free baking powder together four times to fully incorporate the ingredients.
Cream together the butter and caster sugar until white and fluffy.
Beat in the eggs, a little at a time.
Fold in the dates and flour.
Divide the mixture between the pudding moulds and bake for 15 to 20 minutes until a knife inserted comes out clean. One large pudding will take longer.
Leave the sponges in the pudding moulds while you make the sauce and custard.
Heat the butter, demerara sugar and cream in a saucepan until all the ingredients have melted then boil for three minutes.
Run a knife around the inside of each pudding mould and empty the puddings onto individual plates. Spoon a little of the sauce over each sponge and serve the rest in a sauce boat with a second sauce boat of custard.
how to make this recipe dairy free...
Dairy Free Toffee Sauce
160g dark brown sugar
250ml gluten free soya cream
Place the sugar and soya cream into a saucepan and stir over a low heat until the sugar has melted. Turn up the heat and boil for 3 minutes until thick and shiny.
If you can not tolerate soya, try this:
150g dark brown sugar
300 ml almond milk or dairy free milk of choice
1 – 2 tsp cornflour mixed to a paste with a little water
25g dairy free margarine
Place the sugar and almond milk into a saucepan and stir to the boil.
Stir in the cornflour until the sauce is the thickness you like.
Stir in the dairy free margarine.
Run a knife around each pudding mould and empty out onto a plate. Pour the sauce over the puddings and serve with soya cream or dairy free custard.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
The puddings and sauce can be made in advance. Cook and cool. When needed, take the puddings out of the moulds and warm in a microwave for a few seconds until just warmed through. Place the sauce ingredients in a saucepan and warm before serving.