Sticky Toffee Pudding: gluten-free, guilt-free
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready to eat in 1 hour
This delightfully moreish dessert is a great way to round off any meal. Delicious, dairy-free and gluten-free, it always makes me feel like I'm indulging in a decadent treat from a cosy English tearoom. Oozing with rich toffee sauce and a moist, spongey texture, it’s sure to satisfy any sweet tooth.
Ingrédients
For the pudding
- 200g pitted dates, chopped
- 250ml boiling water
- 1 teaspoon baking soda
- 100g dairy-free margarine
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200g gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Toffee Sauce
- 200ml coconut cream
- 100g brown sugar
- 100g dairy-free margarine
- A pinch of salt
Méthode
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking dish with baking paper.
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.
- In a separate large mixing bowl, cream the dairy-free margarine and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, and then add the vanilla extract, mixing well.
- In another bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
- Gradually add the dry flour mixture to the wet ingredients, mixing until well combined.
- Fold in the softened date mixture until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the coconut cream, brown sugar, dairy-free margarine, and a pinch of salt. Stir until the sugar is dissolved, and the sauce is smooth and bubbly. Remove from heat and set aside.
- Once the pudding is finished baking, remove it from the oven and let it cool slightly in the pan.
- While the pudding is still warm, use a skewer or fork to poke several holes all over the top.
- Pour about half of the warm toffee sauce over the pudding, allowing it to soak into the holes and infuse the cake.
- Cut the Sticky Toffee Pudding into squares and serve warm, drizzled with extra toffee sauce.
- Optionally, you can accompany the dessert with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream to make it extra indulgent.
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