Gluten-free sticky toffee pudding recipe from Freee by Doves Farm
A warm gluten-free sticky toffee pudding recipe using dates and treacle.
Gluten-free sticky toffee pudding
Ingredients
- 75 g stoned dates
- 100 ml boiling water
- 1/2 tsp FREEE Bicarbonate of Soda
- 75 g butter
- 75 g brown sugar
- 1 tbsp black treacle
- 1 free-range egg
- 75 g FREEE Self Raising Flour
Instructions
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Chop the dates into a bowl and add the boiling water.
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Stir in the bicarbonate of soda, then set aside to cool.
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Smear a little butter around the inside of 6 ramekin dishes or a 1.2lt (2pt) baking dish and preheat the oven to 180oC/Gas Mark 4.
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Put the butter and sugar into a mixing bowl and beat together until softened.
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Add the treacle and egg and beat well. 6 Sieve the flour into the bowl and stir to combine.
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Mash the cold date mixture to make a purée, add it to the mixing bowl and beat well.
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Divide the mixture between the ramekin dishes or the prepared dish and smooth the top.
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Bake for 20-30 minutes, depending on size, until a cocktail stick comes out clean. Don’t worry if the pudding sinks slightly in the middle.
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Allow to cool for a few minutes, then turn out the pudding(s) onto a plate(s).
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Alternatively, leave to cool completely then gently reheat and turn out when warmed.
As featured in the December 2019 issue of Gluten-Free Heaven magazine