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Gluten-free sticky toffee pudding

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Gluten-free sticky toffee pudding

Name: Gluten-free sticky toffee pudding
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 125g salted butter softened, plus extra for the tin; 225g pitted medjool dates finely chopped; 200ml coffee made with 1 tbsp instant espresso powder; 150ml whole milk; 1 tsp bicarbonate of soda; 225g light brown soft sugar; 250g gluten-free self-raising flour; 1 tsp ground mixed spice; ¼ tsp xanthan gum (optional); 3 medium eggs beaten; ice cream cream or custard, to serve; 300ml double cream; 50g salted butter; 100g light brown soft sugar; 75g dark muscovado sugar; 1 tsp espresso powder

Katy Gilhooly

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Serves 9 - 12

Easy

Prep: 25 mins

Cook: 45 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Enjoy a gluten-free version of sticky toffee pudding. Soaking the dates in coffee adds a gorgeous deep, roasted caramel flavour to the sponge

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g salted butter

softened, plus extra for the tin
225g pitted medjool dates

finely chopped
200ml coffee

made with 1 tbsp instant espresso powder
150ml whole milk
1 tsp bicarbonate of soda
225g light brown soft sugar
250g gluten-free self-raising flour
1 tsp ground mixed spice
¼ tsp xanthan gum

(optional)
3 medium eggs

beaten
ice cream

cream or custard, to serve

For the sauce

300ml double cream
50g salted butter
100g light brown soft sugar
75g dark muscovado sugar
1 tsp espresso powder

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Nutrition: Per serving (12)

kcal508
fat27g
saturates16g
carbs62g
sugars45g
fibre1g
protein4g
salt0.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a deep 23cm square cake tin (or use a roughly 20 x 28cm rectangular tin) and line with baking parchment. Put the dates in a medium pan with the coffee, milk and bicarb, and simmer over a medium-low heat for 5-7 mins until the dates have mostly broken down.
step 2

Beat the butter and sugar together in a stand mixer or using an electric whisk. Sift in the flour, spice and xanthan gum (if using), then add the eggs. Beat until just combined, then add the date mixture and mix again. Pour the batter into the tin and bake for 40 mins until risen, firm and a skewer inserted into the middle comes out clean.
step 3

While the sponge bakes, make the sauce. Tip 150ml of the cream into a saucepan with the remaining ingredients, and warm over a low-medium heat until the butter has melted. Simmer for 4-5 mins to thicken. Remove from the heat, then stir in the remaining cream. Cut the sponge into squares or rectangles, and serve warm topped with the sauce and ice cream or cream. Once cool, the sponge will keep in an airtight tin for three days or frozen for three months (without the sauce). The sauce will keep chilled for a week or frozen for three months. Defrost the sauce in the fridge overnight, and the sponge at room temp. To reheat, cover the sponge with foil and bake for 20-30 mins at 180C/160C fan/gas 4. Warm the sauce gently in a pan. Or, microwave individual servings in heatproof bowls on high for 1 min until the sauce has melted and the sponge is hot through.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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A star rating of 4.5 out of 5.9 ratings

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