'Guilt-free Gourmet' Sticky Toffee Pudding
This decadent date pudding is a deliciously moist and rich dessert that will satisfy your sweet cravings. The sponge-like texture is a result of blending dates, gluten-free flour, and other wholesome ingredients. Topped with a luscious toffee sauce made with coconut palm sugar, blackstrap molasses, and maple syrup, this delightful treat is perfect for any special occasion or as a cozy treat for indulgent nights in.
— Constant Cookbook
Ingredients
- 225g/8oz dates
- 200ml/7fl oz boiling water
- 100ml/3½oz rice milk
- 90g/3¼oz dairy-free butter (such as sunflower spread)
- 150g/5½oz coconut palm sugar
- 3 free-range eggs
- 2 tbsp date syrup
- 180g/6oz gluten-free flour or rice flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- pinch sea salt
- 100g/3½oz dairy-free butter (such as sunflower spread)
- 175g/6oz coconut palm sugar
- 1 tbsp blackstrap molasses
- 100ml/3½oz maple syrup
- 230ml/8oz soy cream, plus extra to serve
- ½ tsp vanilla extract
- pinch of sea salt
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper.
- To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined.
- Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.)
- Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1â2 minutes, or until slightly thickened. Keep warm until ready to serve.
- Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 6-8
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