Sticky Toffee Pudding
This traditional Scottish favourite is one of my go-to desserts because it's easy to make and people love it.
| Category: | Sweets Cakes & Pies |
Ingredients
Cake
| 2 cups dates, chopped coarsely |
| 1 tsp vanilla |
| 1/2 tsp baking soda |
| 1 cup hot water |
| 2 cups Frankie's gluten-free all-purpose flour blend |
| 3/4 cup white sugar |
| 1/2 tsp baking powder |
| 1/2 tsp Kosher salt |
| 1/4 cup light salad oil |
| 1 Lg egg |
Sauce
| 1/2 cup butter, melted |
| 1 cup packed brown sugar |
| 1/2 cup whipping cream |
Sticky Toffee Pudding Directions
Pre-heat oven to 350°F or 175°C
Lightly grease 9 ramekins or one bundt pan. Set aside.
In a small bowl combine chopped dates, vanilla, baking soda and hot water. Stir to combine. Set aside.
In a large mixing bowl combine remaining ingredients. Add in date mixture including all of the water into the mixing bowl and beat together on high to a batter consistency. Scoop into ramekins or bundt pan and bake for approximately 20 minutes or until firm to the touch. Serve with toffee sauce.
Toffee Sauce:
Melt butter. Remove from heat and stir in brown sugar stirring until well blended. Add whipping cream and stir until homogenous.
To serve:
Ramekins: Remove a cake from the ramekin and place about 1-2 tablespoons of the toffee sauce in the bottom and then place the cake back in the ramekin. Add more toffee sauce on top and serve warm.
Bundt cake: Take a slice and drizzle toffee sauce on top of cake or serve toffee sauce as a side to allow for dipping the cake into it.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
