Sticky Toffee Pudding reminds me of lazy Sunday afternoons, watching Heartbeat or Miss Marple. It is without doubt my favourite dessert so being a Coeliac can prove pretty difficult, especially not being able to order it at restaurants as a sweet after dinner treat.
After my Mum made an absolutely delicious Gluten Free version a few weeks ago I decided to give it a go too – I have to say, I was pretty impressed and I don’t think you’d even know it was Gluten Free.
For the sponge, you’ll need:
170g dark brown sugar
170g Gluten Free Self Raising flour (I actually used Plain flour and it was just as delicious!)
1tsp baking powder
1tsp bicarbonate of soda
1tsp vanilla extract
225ml boiling water
For the deliciously sticky sauce, you’ll need:
110g butter or margerine
110g dark brown sugar
220ml double cream
How to make it:
Cut the dates up and place in a bowl along with a tbsp of the flour measured, the bicarbonate, vanilla extract and then pour over the boiling water. Give it a stir and set it aside. Cream together the butter and sugar until you have a light and fluffy mixture before gradually beating in the eggs. Sift the flour and baking powder and fold in the date mixture until it is all nicely mixed together.
It’s up to you whether you’d like individual puddings or a loaf – I decided upon a loaf and greased a square tin before baking in the oven for 25-30 mins at 160-180c.
To make the sauce, place all the ingredients into a saucepan over a medium heat. Once the sponge is cooked and out of the oven, pour the sauce over evenly and enjoy – with a cup of tea, as a mid-morning snack or for Sunday dinner afters – this is delicious!