Sticky Toffee Pudding

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This is my gluten-free sticky toffee pudding. It is great if you need a reasonably quick and easy dessert and it is a total dream to eat. You could swap the butter in the cake base for sunflower spread if you wanted to make it dairy-free but the toffee sauce needs the dairy. I have used xylitol instead of sugar but again you can swap to caster sugar if that is all you have. Enjoy, this is a cracker for any cold winter night!

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Serves 10
Ingredients
For the base
200g pitter dates
280ml almond milk, hot
3 medium free-range eggs
100g rice flour
80g almond flour
90g unsalted butter, soft
100g xylitol/unrefined caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp maple syrup
1 tsp vanilla extract

For the toffee sauce
150g unrefined caster sugar
150ml whipping cream
40g unsalted butter

For the topping
Greek yogurt for serving
100g pecans, toasted and roughly chopped

Preheat the oven to 170/180 and line a 10inch cake tin with baking parchment. Add the hot almond milk in a bowl with the dates and leave for 3 minutes to let them soak a little. Then pour into a blender until they form a nice thick paste. Now add the rest of the ingredients and blend until everything is well mixed. Use a spatula to scrape batter into cake tin and place into the oven for about 30 minutes. The top should be spongey to touch and when a skewer is inserted it comes out clean.

While the cake cooks begin with the toffee sauce. Place the sugar into a medium saucepan and turn to a high heat. Use a whisk to mix every few minutes and cook until the sugar melts and turns into a dark caramel sauce. This should take about 5-7 minutes depending on the heat temperature and the caramel should look the colour of coca cola when it is ready. Keep an eye on the caramel all the time to avoid burning. Then remove from the heat and add the butter and use a whisk to mix in. Next carefully pour in the cream as it can spit a little and whisk again until it forms a nice caramel sauce. If the sauce is a little lumpy them just put back on the heat until it all melts in.

Serve cake warm with the sauce drizzled on top and scatter over the nuts. I find that yoghurt adds a very important acidity that cuts through the sweetness perfectly. This cake can be made the day before and warmed up when needed.

Nina ParkerComment