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Sticky Toffee Pudding




Source of Recipe


Original from Glutafin; posted by BL Olson


Recipe Introduction


When you have the desire for a really sweet delicious classic pudding this will certainly satisfy. An easy to make throw it all together recipe which gets better and stickier if left for 24 hours before eating. Make it either in a 22cm/9" square shallow baking tin or in individual sticky toffee pudding basins...



List of Ingredients




Pudding:

200g/ 7oz pitted dried dates sold in a block
300ml/ 1/2pt boiling water
50g/2oz CF margarine, melted
175g/ 6oz dark muscovado sugar (dark brown sugar like Demerro)
1 x 15ml tbsp golden syrup
2 x 15ml tbsp black treacle (dark molasses like black strap)
1 x 5ml tsp Best Madagascan vanilla extract
275g/ 10oz Glutafin Wheat Fibre Mix
1 x 15ml tbsp Bicarbonate of soda
2 Medium eggs

Sauce:

150ml/ ¼ pt Coconut Cream
25g/ 1oz CF Margarine
50g/ 2oz Muscovado sugar (dark brown sugar)
2 x 15ml tbsp black treacle (black strap molasses)
1 x 5ml tsp Vanilla extract

To Serve: pecan nuts


Recipe



Oven temperature preheated at 190°C/180°C Fan/375°F/Gas Mark 5

1. Place dates and water in a large covered bowl and microwave for 2 -3 minutes to soften. Leave to stand for 10 minutes and then mix to a paste with a fork.

2. Meanwhile grease baking tray or containers well with melted margarine and sprinkle with a little Wheat Free Mix to coat.

3. Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.

4. Pour into the prepared tray or divide between 8 containers. Bake for 20 – 25 minutes for individuals or 30–40 minutes for 1 large pudding until the sponge springs back when lightly touched.

5. To make the sauce gently warm ingredients together until simmering. Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.

Makes 8 servings.