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]
- 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
- 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
- To make the gluten-free flour mix, mix all the flours together and store in an airtight container.
- 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.
- 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.
- 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.
- 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.
- Pour into the cake tin (pan) and bake in the oven for 30 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.