Sticky Toffee Pudding

Sticky Toffee Pudding 10

Sticky Toffee Pudding with Coconut Cream

Occasionally, when we go for lunch as a family and sticky toffee pudding is on the menu for dessert, my husband and son will order it. In fact if I weren’t there, they would probably just have sticky toffee pudding. It’s one of those foods, like my fruit toast, that I feel quite envious when they eat it. Sadly, for those of you that don’t know, I’m gluten intolerant, so eating a pudding like this would put me to bed for a few days.

However, when I started thinking about what I could make with dates, I did wonder if this pudding would be one. So I decided to research it on the internet and I discovered that dates are a great base for a sticky toffee pudding. I have made this with ground gluten free oats, dates, coconut sugar and lots of other ingredients. Plus I have also made a vegan version too. You will find how to make this in the method for the pudding. Both are equally as delicious and my little family ate the lot.

Serves 4

Sticky Toffee Pudding 2

Sticky Toffee Pudding with Coconut Cream

Equipment

  • Small sharp knife
  • Bowls x 2
  • Nutribullet or blender
  • Colander
  • Large mixing bowl
  • Wooden spoon
  • Teaspoon
  • Baking tin
  • Grease proof paper
  • Saucepan
  • Spoon
  • Cooling rack
  • Chopping board
  • Sharp bread knife

Ingredients for the pudding

  • Dates x 200g pitted
  • Boiling water x 200mls
  • Milk x 300mls (your choice)
  • Ghee or coconut oil x 90g
  • Coconut or brown sugar x 150g
  • Eggs or banana x 2 large
  • Gluten free oats x 200g
  • Ground pecans x 100g
  • Baking powder x 1tsp
  • Bicarbonate of soda x 1 tsp
  • Vanilla powder x 1/4 tsp
  • Salt x 1 pinch

Ingredients for the toffee sauce

  • Ghee, unsalted butter or coconut oil x 100g
  • Coconut sugar or brown sugar x 150g
  • Date syrup x 1 tbsp
  • Coconut cream x 200mls (plus extra to serve)

Method for making the pudding

  • Preheat the oven to 180°C or gas mark 4.
  • Remove the stones from the dates and chop into small pieces.
  • Put the chopped dates into a bowl.
  • Boil the kettle and pour over the dates enough water to cover them.
  • Leave to stand for 5 minutes.
  • Grind the oats and pecans using the blender or Nutribullet if not already ground.
  • To the oats add coconut sugar, baking powder, bicarbonate of soda, vanilla powder and salt.
  • Mix these dry ingredients together and set aside.
  • Drain the dates through the colander.
  • Put the soaked dates into the blender or Nutribullet.
  • Along with the butter and milk.
    • To make this vegan replace the butter with coconut oil or any type of vegan spread you like and add the bananas in at this point too.
  • Blend these ingredients together.
  • Now pour the wet ingredients over the dry ones in the bowl.
  • Now crack two eggs into a separate bowl, whisk and add to the pudding mixture.
    • For the vegans please ignore this part.
  • Mix all these ingredients together.
  • Pre-line a baking tray with grease proof paper.
  • Pour the pudding mixture into a baking tin.
  • Spread evenly around the base of the tin using the wooden spoon.
  • Put the baking tin into the oven for 20 – 25 minutes.
  • Remove when golden brown, and leave to cool on a rack for about 10 minutes.
    • To check the pudding is cooked, insert a skewer into the middle. if it comes out clean, the pudding is ready.
  • Ten minutes before the end of the pudding cooking time, make the sauce.
  • Put the coconut sugar, date syrup and ghee, unsalted butter or coconut oil in a saucepan.
    • For the vegans use the coconut oil or a vegan spread of your choice.
  • Turn the hob onto a low heat and stir these ingredients together.
  • While stirring add the coconut milk.
  • Bring the sauce to the boil for 1 – 2 minutes or until the sauce starts to thicken.
  • Keep warm until ready to serve.
  • Next remove the pudding from the tin and peel off the grease proof paper.
  • Cut into 4 large squares and place in the bowls.
  • Pour the sauce evenly across the bowls.
  • Serve with coconut cream and enjoy.
Sticky Toffee Pudding 6

Sticky Toffee Pudding with Coconut Cream

Sticky toffee pudding is a fantastic after dinner sweet treat and as I mentioned earlier, my family loves this dish. It’s great to eat on a cold winter’s night when it’s freezing outside. It’s best served warm with cream or you could serve it with my homemade custard or ice cream. The pudding can also double as a Sticky Date Cake and it could be frozen and eaten later. However you decide to eat this dessert, as always, enjoy.

What’s your favourite pudding? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx