Rich golden sponge slathered in a sweet, moreish sauce – this gluten and dairy free version of sticky toffee pudding is easy to create and absolutely delicious. We’ve been eating this over the last few weekends on the excuse that I need to “tweak my recipe.” If you have a sweet tooth, make extra sauce to drizzle round the pudding once it is cooked.
If you have any left, it keeps in the fridge for a few days – so handy to make in advance for that dinner party – and makes a great pick-me-up after work.
The amounts below fit a shallow pie dish – 21cm x 15 cm. Grease it well with coconut oil.
Ingredients (serves 4 plus)
6 Medjool dates (stoned weight 130-150g)
1 tsp bicarbonate of soda
70g almond butter
30g coconut oil
1 tsp ground cinnamon
40g coconut sugar
100g rice flour
20g ground almonds
1 tsp (gluten free) baking powder
3 Medjool dates
15g coconut sugar
200 ml water
15g almond butter
Preheat oven 160 fan/180 conventional
- Stone all of the dates and leave them to soak in warm water for at least 5 minutes to soften.
- Make the sauce by blitzing 3 of the dates in a food processor together with 200 ml of water – use the soaking water, topping up with fresh if necessary.
- Pour into a small saucepan with the coconut sugar, heat slowly, stirring until the sugar has melted. Bring the sauce to a gentle boil and allow to simmer for a couple of minutes. Turn off the heat and stir in the almond butter. Leave to one side.
- For the sponge, melt the coconut oil and almond butter together in a saucepan, stirring regularly to stop the almond butter catching (you don’t need to melt it completely as you’ll be blitzing it up with the dates).
- Fish the rest of the dates out of their soaking water and blend with 2 tbsp of (soaking) water, the bicarbonate of soda and the coconut oil and almond butter mix until you have a smooth purée. Throw in the cinnamon and coconut sugar and blend again.
- Mix the eggs in well, then finally ‘pulse’ in the sieved flour, ground almonds and baking powder.
- Dollop into your well-greased dish and pour the toffee sauce all over the top – trust me, it will thicken!
- Cook for 30 minutes.