Sticky toffee pudding is an evil thing. Sticky, gooey, caramelly, the kind of thing you want to devour the whole tray of it during winter. There are two camps with sticky toffee pudding, with or without dates. I like the date version. The recipe by Dan Lepard is a good one. He uses more dates per flour ratio than others and reduces the sugar as result. In fact, I don't think it needs extra sugar, considering the amount of dates and the toffee sauce later. So I eschewed the extra sugar and am pleased with the results. Regarding the toffee sauce, I would double or triple the amount specified below if having guests. If just for myself, there is enough decadence as is.
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| Sticky Toffee Pudding |
Sticky Toffee Pudding
For the cake:300 g chopped dates
50 g black treacle
25 g butter
150 ml boiling water
1 large egg
225 g gluten-free flour (your favorite blend*)
1.5 tsp baking powder
1/2 tsp bicarbonate of soda
chopped walnuts to decorate the top
For the toffee sauce:
1/4 cup brown sugar
1/4 cup double cream
a knob of butter
pinch of salt
Heat the oven to 180C and line a 20x20cm tin with tinfoil.
Put the dates, sugar, black treacle and butter in a bowl, pour on the boiling water and leave for 10 minutes. Beat in vanilla, mixed spice and the egg, then mix in the flour, salt, baking powder and soda.
Spoon the mixture into the tin and scatter the walnut pieces on top. Bake for about 45-50 minutes, until a skewer comes out clean.
To prepare the toffee sauce, combine everything in a milk pan and bring it to boil. Reduce the heat to simmer for a couple of minutes until the sauce is slightly thickened. Drizzle the sauce onto the cake top while it's still warm. There is not a lot of sauce but enough to cover the top. Cool the whole tray for 30 minutes before serving.
The cake is good for a few days when wrapped and stored in the fridge. Microwave for 20 seconds to bring the warmth and gooeyness back.
*My blend is: 25% Buckwheat + 25% Brown rice + 25% Oats + 25% Tapioca
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