This gluten-free sticky toffee pudding recipe is foolproof. It actually works better with gluten-free flour. For the ultimate treat, I like to serve it with toffee sauce as well as crème anglaise or salted caramel ice cream and caramelised banana.
In case you want to plan ahead, the puddings freeze well. Place in a ziplock bag or sealed container, then freeze. Defrost at room temperature, top with toffee sauce and reheat in a microwave.
Serves 8–10
Ingredients:
For the pudding
– 175g dark muscovado sugar
– 75g butter, softened, plus extra for greasing
– 70g treacle
– 30g golden syrup
– 2 eggs, at room temperature
– 200g gluten-free self-raising flour
– 200g pitted dates
– 300ml water
– 1 tsp bread soda
For the toffee sauce
– 100g butter
– 100g dark muscovado sugar
– 200ml double cream
Method:
1. Preheat the oven to 180°C. Grease 8–10 dariole moulds with a little butter.
2. Using the paddle attachment on a food mixer, cream together the sugar and butter until light and fluffy. This should take about 10 minutes.
3. Scrape down the bowl from time to time to ensure that the mixture is fully combined. Add the treacle and golden syrup and mix well.
4. Add the eggs one a time, mixing well between each addition, then add the flour and mix again, scraping down the sides of the bowl, until all the ingredients are fully combined.
5. Place the dates in a saucepan with the water and bring to the boil.
6. Immediately remove from the heat and purée the date mixture with a hand-held blender to produce a sloppy mixture.
7. Add the bread soda to the date purée and blend again, then add the date purée to the cake batter and blend well.
8. Pour the batter into the greased moulds and bake for 20–25 minutes, until the cake shrinks away from the sides of the moulds and springs back when gently pressed with a finger.
Make the toffee sauce
1. While the puddings are baking, you can make the toffee sauce. Melt the butter and sugar together in a saucepan, then add the double cream.
2. Bring to the boil, then reduce the heat and simmer until the mixture coats the back of a spoon.
Assemble and serve
1. Remove the puddings from the moulds and pour the warm toffee sauce over the puddings to serve.
Gearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.
As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.
My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)
The Olde Post Inn The Olde Post Inn
