0 0
Sticky toffee pudding

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the sticky toffee pudding:
50g coconut butter, or organic dairy- free margarine, softened, plus more for the tin
175g medjool dates, stoned and roughly chopped
1tbsp bicarbonate of soda
80g coconut palm sugar
80g xylitol
2 free-range eggs, lightly beaten
175g gluten-free plain flour
1 tsp gluten-free baking powder
1tbsp xanthan gum pinch of ground cloves
75g walnuts (optional)
For the sticky toffee sauce:
250ml oat cream
150g coconut palm sugar
50g xylitol
100g organic dairy-free margarine

Nutritional information

29g
Fat
11g
Sat Fat
79g
Carbs
62g
Sugars
7.5g
Proteins
1g
Salt
2g
Fibre

Sticky toffee pudding

Features:
    Cuisine:

    Ingredients

    • For the sticky toffee pudding:

    • For the sticky toffee sauce:

    Directions

    Share
    (Visited 28 times, 1 visits today)

    Steps

    1
    Done

    Preheat the oven to 180C/fan 160C/gas 4. Use the coconut butter to oil a medium loaf tin, then line the base with baking parchment.

    2
    Done

    Place the dates, bicarbonate of soda and 300 ml of boiling water in a bowl and set aside for 10 minutes to let the dates soften.

    3
    Done

    Meanwhile, in a large bowl, beat together the remaining coconut butter or spread, the palm sugar and xylitol until well combined. Add the egg a little at a time, beating well after each addition.

    4
    Done

    Sift the flour, baking powder,xanthan gum and cloves into the butter mixture and gently fold in with a metal spoon. Add the dates and their soaking juices and the walnuts,if using, and fold until everything is just combined.

    5
    Done

    Pour the batter into the prepared tin and bake for 45–50 minutes or until a skewer inserted in the center comes out clean.

    6
    Done

    Meanwhile, make the sauce. Put the ingredients into a saucepan, place over a low heat and let the margarine melt, stirring continuously. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes,stirring occasionally, until syrupy.

    7
    Done

    Serve the sticky toffee pudding in slices, with the sticky toffee sauce poured over the top.

    sid

    previous
    Frangipane tart with pears
    next
    Maca and macadamia brownies
    previous
    Frangipane tart with pears
    next
    Maca and macadamia brownies

    Add Your Comment