khoni
Creating a gluten-free sticky toffee pudding is a delightful way to enjoy this classic dessert without compromising on taste. Here’s a simple recipe:
Ingredients:
For the pudding:
-
200g gluten-free self-raising flour
-
1 tsp bicarbonate of soda
-
175g pitted dates, chopped
-
300ml boiling water
-
75g unsalted butter, softened
-
150g light brown sugar
-
2 large eggs
-
1 tsp vanilla extract
For the toffee sauce:
-
200g light brown sugar
-
100g unsalted butter
-
250ml double cream
-
1 tsp vanilla extract
Instructions:
Gluten Free Sticky Toffee Pudding
Satisfy your sweet tooth with our gluten-free sticky toffee pudding! Enjoy a deliciously moist dessert that’s perfect for sharing or savouring all on your own.
Ingredients
For the pudding:
- 200 g gluten-free self-raising flour
- 1 tsp bicarbonate of soda
- 175 g pitted dates, chopped
- 300 ml boiling water
- 75 g unsalted butter, softened
- 150 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
For the toffee sauce:
- 200 g light brown sugar
- 100 g unsalted butter
- 250 ml double cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Place the chopped dates in a bowl and pour the boiling water over them. Let them soak for 10 minutes, then mash them slightly with a fork.
- In a separate bowl, sift together the gluten-free flour and bicarbonate of soda.
- In a large mixing bowl, beat the softened butter and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually fold in the flour mixture, followed by the soaked dates and their liquid. Stir until well combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
- Make the toffee sauce: While the pudding is baking, combine the light brown sugar, butter, and double cream in a saucepan over medium heat. Stir until the sugar has dissolved and the butter has melted, then bring to a gentle boil. Continue to cook for 2-3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
- Pour some of the warm toffee sauce over the baked pudding and return it to the oven for an additional 5 minutes. Serve slices of the pudding drizzled with the remaining toffee sauce and, if desired, a scoop of vanilla ice cream or a dollop of whipped cream.
