If you are intolerant to gluten, it doesn't mean that you have to miss out on a classic favorite dessert. This is better than the original!

Sticky Toffee Pudding With Sticky Toffee Sauce [Vegan, Gluten-Free]

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Serves

6

Cooking Time

60

Ingredients

  • 1 cup Almond Milk or plant milk, shop-bought or home-made
  • 2 cups medjool dates, stoned (pitted)
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 1 teaspoon baking soda
  • 3/4 cup Gluten-free Flour Mix (below)
  • 1 vanilla pod (bean), seeds scraped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • pinch of pink Himalayan salt

For the sticky toffee sauce:

  • 1 cup coconut sugar
  • 1 cup coconut milk
  • 1/2 teaspoon salt

To serve:

  • Vanilla Custard:
  • 2 tablespoons very fine cornflour (cornstarch)
  • 2 cups coconut milk
  • 3 tablespoons maple syrup
  • 1 whole vanilla pod (bean), scraped

Gluten-Free flour mix:

  • Makes 2 pounds flour, you will have extra:
  • 1 1/3 cups brown rice flour
  • 1 cup buckwheat flour
  • 1/2 cup white rice flour
  • 1/2 cup oat flour
  • 1/4 cup potato starch/flour
  • 1/2 cup tapioca flour
Mix all the flours together and store in an airtight container.
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Preparation

  1. To make the gluten-free flour mix, mix all the flours together and store in an airtight container.
  2. Preheat the oven to 375ºF. Line an 8-inch square cake tin (pan) with greaseproof paper (wax paper) or use a good-quality silicone mold.
  3. Start with the pudding. In a small saucepan gently heat the milk and dates for 5–10 minutes until the dates have softened. Once softened, set aside.
  4. In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly disintegrated. Add the baking soda to the milk and date mix – it will start to fizz and bubble, but that is okay.
  5. In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture and give everything a good stir.
  6. Pour into the cake tin (pan) and bake in the oven for 30 minutes.
  7. While the pudding is cooking, make the sauce. Heat a pan over medium heat, add the coconut sugar and coconut milk and let it heat through.
  8. Add the salt and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon.
  9. Stir in a little more salt if desired and either use it straightaway or let it cool down before storing in a glass jar – it will become even thicker as it cools.
  10. Once the cake is done, transfer to a wire rack to cool and enjoy with a home-made custard (below) and a drizzle of sticky toffee sauce.
  11. Blend the cornflour with a little bit of of the coconut milk in a medium pan over a medium heat, whisking until you have an even consistency. Then add the rest of the ingredients including the scraped vanilla pod – there is still a lot of goodness there – whisking until the cornflour and vanilla are fully incorporated into the coconut milk.
  12. Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take it off the heat and let it cool.
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Notes

Tip: The cake, custard and toffee sauce all last for a long time in the fridge – well, that is, if you can keep your hands off them! – or freezer.

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