Gluten Free Sticky Toffee Pudding
This gluten free sticky toffee pudding is a rich and indulgent dessert combining soft sponge with luscious toffee sauce. Perfectly gluten-free, it's a delightful treat that's sure to impress!
Ingredients
- 125g salted butter, softened, plus extra for the tin
- 225g pitted Medjool dates, finely chopped
- 200ml coffee, made with 1 tbsp instant espresso powder
- 150ml whole milk
- 1 tsp bicarbonate of soda
- 225g light brown soft sugar
- 250g gluten-free self-raising flour
- 1 tsp ground mixed spice
- ΒΌ tsp xanthan gum (optional)
- 3 medium eggs, beaten
- Ice cream, cream, or custard, to serve
- 300ml double cream
- 50g salted butter
- 100g light brown soft sugar
- 75g dark muscovado sugar
- 1 tsp espresso powder
Instructions
- Preheat the oven to 180C/160C fan/gas 4. Butter a 23cm square cake tin (or a 20x28cm rectangular tin) and line it with baking parchment.
- In a medium saucepan, combine the chopped dates, coffee, milk, and bicarbonate of soda. Simmer over medium-low heat for 5-7 minutes until the dates have softened and broken down.
- In a stand mixer or large bowl, beat the butter and sugar together until light and fluffy. Sift in the gluten-free flour, mixed spice, and xanthan gum (if using). Add the beaten eggs and mix until just combined. Stir in the warm date mixture and mix gently to form a smooth batter.
- Pour the batter into the prepared tin and bake for 40 minutes, or until the sponge is risen, firm, and a skewer inserted in the center comes out clean.
- While the sponge bakes, make the toffee sauce. Place 150ml of the double cream in a saucepan with the butter, light brown sugar, dark muscovado sugar, and espresso powder. Heat over medium heat until the butter has melted, then simmer for 4-5 minutes to thicken. Remove from heat and stir in the remaining cream.
- Let the sponge cool slightly, then cut it into squares or rectangles. Pour warm toffee sauce over the top and serve with a scoop of ice cream or a drizzle of cream.