Gluten-Free Sticky Toffee Pudding

5 from 1 vote

Gluten-Free Sticky Toffee Pudding

Gluten-Free Sticky Toffee Pudding Recipe a tradtional holiday decadent or tender dessert popular in the UK. Drenched in a warm gooey sauce.

Course Desserts

Cuisine British

Keyword British Dessert, Caramel, Coconut Sugar, Comfort Food, Dates, Gluten-Free Sticky Toffee Pudding, Indulgent Dessert, Moist Crumb, Rich Dessert, Sponge Cake, Toffee, Warm Spices

Prep Time 30

Steaming 45

Total Time 1 15

Servings servings

Calories 630kcal

Author LaRena Fry

Ingredients

Moist Cakes

100 grams coconut oil
175 grams coconut sugar
175 ml hot tea made with one Earl Grey Tea Bag
2 whole eggs
125 grams cassava flour
100 grams gluten-free flour
1 1/2 tsp baking powder
1/4 tsp pink salt
1 tsp baking soda
3 tbsp sorghum syrup
150 grams nut milk
200 grams chopped dates

Sticky Toffee Sauce

100 grams coconut oil
125 grams coconut sugar
1 tbsp sorghum
300 ml coconut milk
1 tsp vanilla
1 pinch of pink salt

Instructions

Making Steamed Sticky Toffee Pudding

First, grease an 8-inch souffle or 6- 8 small ramekins and line with parchment paper.
Second, chop the dates into small pieces and add them to the hot tea.
200 grams chopped dates, 175 ml hot tea made with one Earl Grey Tea Bag
Third, allow the dates to soak for 15 minutes.
Combine the nut milk with the soaking dates.
150 grams nut milk
Finally, cream together the coconut oil, coconut sugar, and sorghum stopping to whisk down the sides every so often for two to three minutes.
100 grams coconut oil , 175 grams coconut sugar, 3 tbsp sorghum syrup
Add in the eggs one at a time, beating after each addition.
2 whole eggs
Next, stir together the cassava flour, baking powder, baking soda, and salt.
125 grams cassava flour, 100 grams gluten-free flour, 1 1/2 tsp baking powder, 1/4 tsp pink salt, 1 tsp baking soda
Fold in the flour mixture and the dates mixture in intervals until all is combined.
Pour the batter 1/2 way up into the prepared baking dish of choice.
Gently top each ramekin with a small round piece of parchment paper.

Steamed Sticky Toffee Pudding

First, place a folded kitchen towel down into a chicken frying pan.
Second, place a small round cooling rack down into a tall chicken frying pan.
Most importantly, pour the water up about 1/4 inch above the cooling rack.
Fold about a one inch flap into 6 small rectangular pieces of tin foil.
This will allow the sticky toffee pudding to rise.
Top the ramekin tightly seal with the tin foil and tie a string around it to secure the tin foil.
Next, tie another piece of string making a hand by which to pull them out.
Place each ramikin on the tea towel and place the string handle on top of the ramikin.
Place each ramekin on top of the cooling rack.
Pour boiling water into the side of the pan being careful not to go more than half way up of the ramekins.
Top the frying pan with a lid and place on low heat and simmer.
If water reduces greatly simply lift the lid and carefully pour some more water into the pan.
Steam for about 45 minuets.
To remove the ramikins use a wooden spoon to lift up the string handle.
Place the ramikins on top of a towel to dry off.
Gently cut away the string. Carefully, remove the tin foil and parchement paper.
Carefully, remove the tin foil and parchement paper.

Directions For Baking

First, preheat to 350 F.
Second, fold a one inch flap into small pieces of tin foil.
Third, top the ramikins with the tin foil pieces.
Fourth, place the ramekin in a deep pan. Put the pan onto the top of the oven door.
Pour boiling water into the pan about 1/2 way up the ramekin.
Place a sheet of tin foil over the deep pan with the boiling water in it.
Using oven mitts carefully place the the pan into the oven.
Bake 35-40 minutes or until deep brown.

Making the Sticky Toffee Sauce

First, melt the coconut oil.
100 grams coconut oil
Second, add the coconut sugar, sorghum, and coconut milk.
125 grams coconut sugar, 1 tbsp sorghum, 300 ml coconut milk, 1 pinch of pink salt
Third, cook until the sugar has dissolved.
Bring to a boil and cook for 1 - 2 minutes stirring the whole time.
Stir in vanilla.
1 tsp vanilla
Remove from heat.

How To Serve

First, allow the pudding to cool for 5 minutes.
Second, using a wooden skewer poke holes in the tops of the individaul puddings.
Pour sticky toffee sauce over pudding cakes.
Last but not least, let sit another 10 minutes to soak up the sauce before turning the dessert out onto a plate.
Add vanilla ice cream if desired.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 630
% Daily Value *
Total Fat 37 g	57 %
Saturated Fat 26 g	132 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 254 mg	85 %
Sodium 422 mg	18 %
Potassium 430 mg	13 %
Total Carbohydrate 72 g	24 %
Dietary Fiber 3 g	13 %
Sugars 54 g
Protein 10 g	21 %
Vitamin A	0 %
Vitamin C	10 %
Calcium	20 %
Iron	11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition