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Print Recipe

Sticky Toffee Pudding - Vegan and Gluten Free

Ingredients

  • 1 cup Dates Pitted
  • 1 cup Unsweetened almond milk
  • 1/3 cup Water
  • 1 tsp Baking soda
  • 1/2 cup Dairy-free butter
  • 1/2 cup Brown sugar
  • 1 1/4 cups Gluten Free Self-rising flour

Method

  • Preheat the oven to 190C/375F. Grease a baking tray or 12 ramekins.
  • Add the dates, milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda. Mix into the mixture and let cool.
  • In a mixing bowl, beat the sugar and butter until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins.
  • Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
  • Prepare the sauce by adding the syrup, sugar, and butter in a saucepan and heating up and letting simmer, around 5 minutes.
  • Poke holes in the top and pour the sauce over each portion. Serve with ice cream