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!
250g ready to eat dates
1 carrot, peeled and grated
1 apple, peeled, deseeded and grated
2 tablespoons golden syrup
4 tablespoons brandy
100g cubed butter
120g caster sugar
150g gluten free self raising flour
1 teaspoon bicarbonate of soda
225g soft brown sugar
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.