recipes/Freee Cake/600_Freee_GlutenFreeStickyToffeePudding2019Closer.jpg

Gluten Free Sticky Toffee Pudding

5.0

12 Ratings

20-30 minutes depending upon size 6 portions Nuts,Peanuts,Gluten,Wheat Vegetarian

About this recipe:

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An all-time family favourite, with a rich treacle flavour. This pudding may sink a little in the middle but will still taste fantastic! It is delicious served with cream, vanilla ice cream or custard.

Equipment:

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6 ramekin dishes or a 1.1lt/2pt baking dish and 2 x mixing bowls

Ingredients:

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75g stoned dates
100ml boiling water
½ tsp FREEE Bicarbonate of Soda
75g butter
75g brown sugar
1 egg
1 tbsp black treacle
75g FREEE Self Raising White Flour
butter, for ramekin dishes or dish

Method:

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200°C, Fan 180°C, 400°F, Gas 6

  1. Chop the dates into a bowl and add the boiling water.
  2. Stir in the bicarbonate of soda then set this aside to cool.
  3. Pre-heat the oven.
  4. Rub a little butter around the inside of 6 ramekin dishes or a 1.1lt/2pt baking dish.
  5. Cut the butter into small cubes and put them into a mixing bowl.
  6. Add the sugar and beat together until softened.
  7. Break the egg into the bowl, add the treacle and beat well.
  8. Sieve the flour into the bowl and stir to combine.
  9. Mash the cold date mixture into a puree, add it to the mixing bowl and beat well.
  10. Divide the mixture between the ramekin dishes or the baking dish and smooth the top.
  11. Bake for 20-30 minutes depending on size and until a cocktail stick comes out clean. Don’t worry if the pudding sinks slightly in the middle.
  12. Allow to cool for a few minutes then turn out the pudding(s) onto a plate(s).
  13. Alternatively, leave to cool completely then gently reheat and turn out when warmed through.

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