Sticky Toffee Pudding (gluten and dairy free)
Servings: 6 people
Ingredients
For the sponge
- 150 g dates
- 150 ml boiling water
- 75 g dairy free butter
- 150 g light brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 50 g black treacle
- 200 g gluten free self raising flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 75 ml dairy free milk
Toffee sauce
- 100 g light brown sugar
- 200 ml dairy free soy cream (See FAQs)
- 1/2 tsp vanilla extract
- 40 g dairy free butter
- 40 g golden syrup
Instructions
For the cake
- Add the dates and boiling water to a bowl and leave to sit for about 15 minutes. After 15 minutes add to a food processor or blender and blitz until smooth.
- Pre heat the oven to 180C. Beat the butter and sugar in a large bowl until creamy and then add the eggs one at a time, continuing to beat until combined. Add the vanilla and black treacle and beat again.
- Fold in the flour, bicarbonate of soda, salt and the date mixture until combined. Fold in the milk a little at a time (don't worry if the mixture does curdle slightly, this is because of the dairy free milk and the date mixture mixing together).
- Transfer the mixture to the baking dish and bake for 35-40 minutes, until a skewer comes out clean.
For the toffee sauce
- Whilst the cake is in the oven make the toffee sauce by adding light brown sugar, soy cream, vanilla extract, butter and golden syrup to a saucepan. Bring to the boil and then leave to simmer on a medium heat for a few minutes, until it starts to thicken slightly. Take off the hob and set aside.
Assemble
- Once the cake is out the oven, pour over the toffee sauce and set aside for 20 minutes before serving.