Gluten Free Sticky Toffee Pudding

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…..

Ingredients:-

• 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

Sauce Ingredients:-

• 125g Light Muscovado Sugar
• 50g Unsalted Butter
• 200ml Double Cream
• 1 tablespoon Black Strap Molasses (completely optional)

Method:-

1. Preheat your oven to 180.c and line a 20cm x 20cm square baking tin with greaseproof paper.
2. 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.
3. Put the butter and sugar in a mixing bowl and beat with an electric whisk until light and creamy.
4. 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.
5. Pour the mixture into your pre-prepared tin and bake for 35-45 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.
6. 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.
7. 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.
8. 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.