In my household, the holidays just don’t feel the same until I’ve made a batch of sticky toffee pudding. This gluten free sticky toffee pudding recipe tastes just like the real deal. A sweet, spicy treat everyone is bound to love this season.
Ingredients:
For the cake:
- 1 cup pitted dates
- 3/4 cup water
- 3/4 cup of gluten free all purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons of butter
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon of vanilla
For the caramel sauce:
- 2 cups heavy cream
- 1 cup butter
- 1/4 cup maple syrup
- 1 cup coconut sugar
Instructions:
- In a medium saucepan, combine 1 cup of heavy cream, butter, maple syrup and coconut sugar. Bring to a boil. Reduce heat and cook over low heat, stirring often until a golden colour. Carefully (slowly) whisky in remaining 1 cup of heavy cream.
- In a small saucepan, simmer the dates in 3/4 cup of water over medium heat until the water is nearly absorbed into the dates and dates are soft (about 15 minutes). Pour dates into food processor or blender and blend until smooth.
- Preheat the oven to 350 degrees. Spray non-stick cooking oil into six 1/2 cup ramekins.
- In a medium bowl, beat the butter with the coconut sugar until light and fluffy. Add the egg and vanilla, then add the date puree. Mix until well combined.
- Add flour, baking powder and baking soda. Pour the batter into ramekins and smooth out top with spoon.
- Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool for 5 minutes.
For serving:
- Tip ramekin upside down on plate and let cake slide out of baking dish.
- Top with caramel sauce and vanilla ice cream
ENJOY!
