Sticky Toffee Pudding with Toffee Sauce

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I used to make a regular version of this pudding but with a little fiddling it is now gluten free and you really cannot tell. If you don’t need it to be gluten free, use regular self raising flour.

It makes a nice change from meringues and roulades which are my usual gluten free desserts and the fact that the cooled baked pudding can be frozen saves on time at a later date, I just defrost it and then warm it up in the oven or microwave.

Any leftover toffee sauce is crying out to be poured, warm, over vanilla ice cream!

Ingredients

250g ready to eat dates

120g walnuts

1 carrot, peeled and grated

1 apple, peeled, deseeded and grated

2 tablespoons golden syrup

4 tablespoons brandy

100g cubed butter

2 eggs

120g caster sugar

150g gluten free self raising flour

1 teaspoon bicarbonate of soda

Toffee Sauce

225g soft brown sugar

150g butter

140mls cream

Method

Preheat the oven to 150 degrees Centigrade.

Take a 2 litre pudding bowl, grease with butter and cut a small disc of baking parchment that covers the base of the bowl.

In a food processor, process the dates and walnuts.

Add the carrot, apple, syrup and brandy and process again.

Now add the butter, egg and sugar, process again.

Finally add the flour and bicarbonate of soda and process one last time.

Scoop out the pudding batter and fill the pudding bowl, evening out the top.

Place in the preheated oven and bake for 80-90mins.

While the pudding is baking make the toffee sauce.

Combine all if the ingredients in a pan over a medium heat, once the butter has melted, allow the sauce to bubble to ensure that the sugar has completely dissolved.

Once the pudding is baked, turn out onto your serving plate, top with half the toffee sauce and serve the remaining sauce on the side with cream and maybe a little vanilla ice cream for a treat!

To freeze, allow to cool completely in the bowl, wrap in baking parchment and then a double layer of plastic wrap.

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23 thoughts on “Sticky Toffee Pudding with Toffee Sauce”

      1. I will replace syrup and sugar with honey in reduced quantities, dates are sweet enough, alcohol with orange and lemon juice, may be only lemon to get some acidity to balance sweetness and add flavour. Happy with carrot and apple, they also add flavour, will use almond meal and will think about sauce, maybe coconut cream with organic date syrup I have.
        I will let you know. Can I bake in Pyrex glass, I do not have special ceramic pudding bowl? Or should I get one?
        Irena

  1. Will definitely give this one a go as my mother in law is celiac and like you, very tired of always doing meringues! I’ve never seen self raising gluten free flour in our supermarkets before so maybe need to find this online. Great recipe though! – Suzy x

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