Sticky Toffee Pudding

for the Pudding
150g chopped dates
1 tsp bicarbonate of soda
150ml water
75g gluten-free plain flour
75g gluten-free oat flour
1 teaspoon gluten-free baking powder
150g dairy-free margarine
150g soft light brown sugar
3 eggs

for the Sauce
150g soft dark brown sugar
150g golden syrup
150g coconut cream ( from a tin of coconut milk) or dairy-free whipping cream

The day before, place a tin of coconut milk into the fridge.

Grease 6 individual pudding moulds or a 1 pint pudding basin with dairy-free margarine.
Preheat the oven to 190°c /170°c fan oven / 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.

Weigh the gluten-free plain flour, gluten-free oat flour and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Cream together the dairy-free margarine and soft light brown sugar until white and fluffy.

Beat in the eggs, a little at a time.

Fold in the dates and flour mixture.

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.

Open the tin of coconut milk. There will be a solid part and a liquid part. Spoon 75g solid coconut into a saucepan. Add the dark brown sugar and golden syrup.

Place the saucepan over the heat and stir to dissolve the sugar and melt the margarine. Once melted, boil for a minute to thicken.

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.