Our twist on one of our favourite desserts… Sticky Toffee Pudding…
…because it’s always good to be a little ‘naughty’ at Christmas 😉
For the sponge:
- 250g pitted medjool dates
- 100ml Boiling Water
- 1 tsp Bicarbonate Soda
- 85g Butter OR Vegetable OR Coconut Oil
- 2 Free Range Eggs
- 180g Gluten Free Plain Flour
- 180g Muscovado or Dark Brown Sugar
- 100ml Almond Milk (or a milk of your choice)
- 1 tsp Gluten Free Baking Powder
- ½ tsp Ground Cinnamon
- ¼ tsp All Spice
- ¼ tsp Ginger
For the toffee sauce:
- 100g Butter or Coconut Oil
- 100g pitted medjool dates, roughly chopped OR Muscavado Sugar
- 2tbspn Golden Syrup (optional)
- 200ml Double Cream OR dairy free alternative 300ml Soya Cream
1) Preheat oven to gas 4, 180°C, fan 160°C.
2) Roughly chop the dates and place in a bowl add the bicarbonate of soda and cover with the boiling water and leave to soak.
3) If using butter use softened butter and first cream together the butter and sugar. If using oil use an all in one method, add all ingredients (except the milk) in one bowl and mix together to combine. After it has all come together add in the milk pouring slowly.
4) Add the dates with their liquid to a food processor and whizz until they are smooth and have a puree consistency.
5) Mix your dates into the main batter and stir well.
6) Evenly distribute your mixture into a well greased ovenproof dish or individually greased ramekins (filling around ¾ of the way full) and bake in a pre-heated oven for between 15-25 mins until a skewer comes out of the centre, clean.
7) For the toffee sauce (if using dates) soak dates in 200ml boiling water and leave for 3-5 mins until softened. Puree the dates in a blender until smooth. Add the dates (or now add sugar instead of the dates if you are using sugar) to the melted butter or coconut oil and stir on the heat until combined. Now add in the cream and mix together, keep on the heat and let it bubble up for 5-10mins to thicken.
8) Taste the mixture at this point for sweetness and to see if it needs thickening (careful because it will be hot!) then add in the golden syrup to taste. Keep stiring the mixture the whole time until it thickens and darkens in colour.
8) Take the pudding(s) out of the oven if baked in ramekins then leave them in their moulds for between 10-15 mins until they’ve cooled a little.
9) Turn out your puddings onto a plate and cover with the toffee sauce and serve with some cream.