Sticky Toffee Puddings

I love a good sticky toffee pudding, this one is made gluten free, obviously, and it certainly packs a punch in the taste department, it is super sweet and fabulously sticky, packed with dates and topped with sauce it is a perfect dessert for a treat night at the weekend.

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Ingredients

Pudding
110g medjool dates
200ml water
50g butter
70g dark brown muscovado sugar
1tbsp golden syrup
2tbsp black treacle
2 eggs
120g gluten free self raising flour
1/2tsp vanilla

Sauce
110ml cream
50g butter
60g dark muscovado sugar
2tbsp treacle
1tbsp golden syrup

Preparation Time: 15 Mins
Cooking Time: 25 Mins
This recipe makes 4 puddings

This recipe is free from...

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Method

1. Chop the dates into small pieces and soak in boiling water for 10 mins.

2. Meanwhile cream the sunflower spread and sugar together in a bowl. Add golden syrup and treacle and beat well. Add the flour and eggs and beat until smooth then add vanilla extract.

3. Pour the dates and water into a blender and blend until smooth then add to the flour mixture.

4. Grease 4 small pudding tins and 3/4 fill each with the mix, place in an oven preheated to gas mark 6/200°C for 20-25 mins until risen and cooked through. Remove from the tins.

5. To make the sauce, place all the sauce ingredients in a pan and stir until melted, bring to the boil, stirring occasionally, then pour over the puddings.

The original version of this recipe first appeared in our 2018 recipe calendar. This version is mostly the same but the amount of sugar has been lessened.

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Nutritional info per pudding

Calories	Carbs	Fibre	Fat	Sugar	Protein
611	82g	2g	29g	61g	5g

Calories	611
Carbs	82g
Fibre	2g
Fat	29g
Sugar	61g
Protein	5g