Who doesn’t like sticky toffee pudding? This used to be my favourite before I had to give up gluten over 10 years ago and I haven’t come across any recipes or restaurants that serve a gluten free option, so I decided to make my own. It’s a rich and indulgent dessert so definitely a once in a while treat, but i’m so so pleased I have sticky toffee pudding back in my life! I hope you like it too…..
- 250g Dates (stones removed)
- 250ml Water
- 175g Light Muscovado Sugar
- 75g Unsalted Butter
- 2 Eggs
- 250g Gluten Free Self Raising Flour
- Half a teaspoon Bicarbonate of Soda
- Half a teaspoon Vanilla Extract
- 125g Light Muscovado Sugar
- 50g Unsalted Butter
- 200ml Double Cream
- 1 tablespoon Black Strap Molasses (completely optional)
- Preheat your oven to 180.c and line a 20cm x 20cm square baking tin with greaseproof paper.
- To make the pudding, roughly tear up your dates and put them in a medium sized saucepan with the water. Bring to the boil and cook for around 5 minutes stirring frequently until the dates are softened and combined into a sticky mixture. Stir in the bicarbonate of soda (it will foam up) and set aside.
- Put the butter and sugar in a mixing bowl and beat with an electric whisk until light and creamy.
- Gradually add the eggs and beat again until well combined, and add the date mixture, flour and vanilla and beat with a wooden spoon until well combined.
- Pour the mixture into your pre-prepared tin and bake for 25-30 minutes until the mixture feels firm to the touch and a skewer inserted into the centre comes out clean. Take out of the pan and leave to cool slightly on a wire rack whilst you make the sauce.
- For the sauce, put all the ingredients into a medium saucepan and bring to the boil. Cook for a few minutes, stirring frequently, until well combined and thickened.
- Poke some holes into the pudding and pour half of the sauce over the top, letting it drip down the sides and soak into the pudding.
- Cut into 9 squares and either serve straight away, with vanilla ice-cream and the reminder of the sauce in a jug on the side, or leave it overnight and re-heat both the pudding and sauce before serving the next day – this makes it even more sticky! Enjoy.