CHEF RYAN'S RECIPE

Gluten Free Sticky Toffee Pudding

8 40

Who doesn't love a sticky toffee pudding! Rich, sweet and deliciously moreish, this version is gluten-free and served with the ultimate sticky toffee sauce. This recipe also uses spiced rum which works well so well with the molasses flavour of the dates, dark sugar and treacle. You will need some vanilla ice cream or cream to cut through the sweetness of this dessert.

Gluten Free Sticky Toffee Pudding
f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

This recipe was produced by Ryan Brokenbrow

More info
f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 150g x gluten-free self-raising flour
  • 150g x dark brown sugar
  • 150g x dates, stoned
  • 2 x eggs
  • 1 tbsp x black treacle (or a splash of water if you prefer)
  • 1 tsp x bicarbonate of soda
  • 200ml x boiling water
  • 50ml x spiced rum

For the toffee sauce

  • 150g x butter
  • 150g x dark brown sugar
  • 350ml x double cream
  • 1 tbsp x treacle

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Ingredients

  • 150g x gluten-free self-raising flour
  • 150g x dark brown sugar
  • 150g x dates, stoned
  • 2 x eggs
  • 1 tbsp x black treacle (or a splash of water if you prefer)
  • 1 tsp x bicarbonate of soda
  • 200ml x boiling water
  • 50ml x spiced rum

For the toffee sauce

  • 150g x butter
  • 150g x dark brown sugar
  • 350ml x double cream
  • 1 tbsp x treacle
  1. Preheat the oven to 200C / 180C fan / gas 6.

  2. Chop the dates into a bowl and add the boiling water and spiced rum.

  3. Stir in the bicarbonate of soda and then set aside to cool.

  4. Line a 1.5L square or rectangular deep baking tray with greaseproof paper.

  5. Put the butter and sugar into a mixing bowl and beat them together until softened.

  6. Add the treacle and eggs and beat well.

  7. Sieve the flour into the bowl and stir to combine.

  8. Mash the cold date mixture into a puree, add it to the mixing bowl and beat together well. Put the mixture into the baking tray.

  9. Bake for 20-30 minutes, the pudding is ready to remove when an inserted cocktail stick or skewer comes out clean.

  10. Allow to cool for a few minutes, then turn out the sponge and slice into 8 squares.

  11. Make the sauce by simmering the butter and sugar in a pan for 3-5 minutes. Add the cream and treacle and simmer on a low heat for 5 minutes. Use a whisk to mix well – be careful as the sauce will become extremely hot.

  12. Serve by pouring the sauce over each square of sponge. Place a scoop of ice cream on the top.

Tips
  • If reheating from chilled, microwave the sponge for 45 seconds and heat the sauce in a saucepan for 2 minutes, Pour over the pudding and enjoy!
  • The sponge and sauce will last in the fridge for 4 days.
  • Freezes well.
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