Sticky toffee pudding
Sticky toffee pudding
Serves 10
Prep 20 mins + soaking and cooling Cook 3 hrs
200g pitted dates, chopped
50g dairy-free margarine, plus extra for greasing
175g dark brown sugar
2 free-range eggs
4 tbsp golden syrup
1 tsp vanilla extract
150g gluten-free cake mix
1 tsp bicarbonate of soda
1 tsp gluten-free baking powder For the toffee sauce:
50g dairy-free margarine
100g dark brown sugar
3 tbsp golden syrup
50ml dairy-free cream
1 - Put the dates in a bowl, cover with 300ml boiling water and leave for 10 minutes to soften. Grease a 1-litre pudding basin with margarine and line the base with baking parchment.
2 - Put the margarine and sugar in a large mixing bowl and, using an electric mixer, beat together until light and fluffy. Beat in the eggs, one at a time, then beat in the golden syrup and vanilla extract until well mixed.
3 - In a separate large bowl, mix together the cake mix, bicarbonate of soda and baking powder.
Using a large metal spoon, fold the flour mixture into the egg mixture.
Add the softened dates and their soaking liquid and fold in gently, too.
Mix well, but take care not to overmix, then spoon the mixture into the pudding basin and level the surface with the back of a spoon.
Cover the top of the basin with two layers of greased foil and tie a piece of string tightly around the basin rim to secure it.
4 - Put the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the bowl.
Cover the pan with a lid and leave to simmer for 3 hours over a low heat, adding more boiling water
if needed.
Remove the basin from the pan and leave the pudding to cool in the basin for 15 minutes.
5 - Meanwhile, make the toffee sauce.
Put all the ingredients in a heavybased saucepan, stir and bring to the boil over a medium heat.
Turn the heat up to medium-high and boil gently for about 5 minutes, without stirring, until the mixture changes colour and starts to thicken slightly.
Remove from the heat.
6 - Remove the foil from the basin and turn the pudding out on to a serving plate. Pour the toffee sauce over the pudding to serve.
Per serving 355 cals, fat 9.5g, sat fat 2.5g, carbs 64.5g, sugars 53g, protein 3.5g, salt 0.8g, fibre 1.5g
Serves 10
Prep 20 mins + soaking and cooling Cook 3 hrs
200g pitted dates, chopped
50g dairy-free margarine, plus extra for greasing
175g dark brown sugar
2 free-range eggs
4 tbsp golden syrup
1 tsp vanilla extract
150g gluten-free cake mix
1 tsp bicarbonate of soda
1 tsp gluten-free baking powder For the toffee sauce:
50g dairy-free margarine
100g dark brown sugar
3 tbsp golden syrup
50ml dairy-free cream
1 - Put the dates in a bowl, cover with 300ml boiling water and leave for 10 minutes to soften. Grease a 1-litre pudding basin with margarine and line the base with baking parchment.
2 - Put the margarine and sugar in a large mixing bowl and, using an electric mixer, beat together until light and fluffy. Beat in the eggs, one at a time, then beat in the golden syrup and vanilla extract until well mixed.
3 - In a separate large bowl, mix together the cake mix, bicarbonate of soda and baking powder.
Using a large metal spoon, fold the flour mixture into the egg mixture.
Add the softened dates and their soaking liquid and fold in gently, too.
Mix well, but take care not to overmix, then spoon the mixture into the pudding basin and level the surface with the back of a spoon.
Cover the top of the basin with two layers of greased foil and tie a piece of string tightly around the basin rim to secure it.
4 - Put the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the bowl.
Cover the pan with a lid and leave to simmer for 3 hours over a low heat, adding more boiling water
if needed.
Remove the basin from the pan and leave the pudding to cool in the basin for 15 minutes.
5 - Meanwhile, make the toffee sauce.
Put all the ingredients in a heavybased saucepan, stir and bring to the boil over a medium heat.
Turn the heat up to medium-high and boil gently for about 5 minutes, without stirring, until the mixture changes colour and starts to thicken slightly.
Remove from the heat.
6 - Remove the foil from the basin and turn the pudding out on to a serving plate. Pour the toffee sauce over the pudding to serve.
Per serving 355 cals, fat 9.5g, sat fat 2.5g, carbs 64.5g, sugars 53g, protein 3.5g, salt 0.8g, fibre 1.5g
Sticky toffee pudding
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
