Sticky toffee pudding with sticky toffee sauce
SERVES
1 cup almond milk
2 cups dates, pitted
½ cup coconut sugar
½ cup coconut oil
1 tsp baking soda
3/4 cup gluten-free flour mix
(see recipe below)
1 vanilla pod, seeds scraped
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground cloves
Pinch of pink Himalayan salt
STICKY TOFFEE SAUCE
1 cup coconut sugar
1 cup coconut milk
½ tsp salt
TO SERVE
Vanilla custard
1 Preheat oven to 190 ºC. Line a 20cm square cake tin with greaseproof paper or use a good-quality silicone mould.
2 Start with the pudding. In a small saucepan, gently heat the milk and dates for 5-10 minutes until the dates have softened. Once softened, set aside.
3 In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly disintegrated. Add the baking soda to the milk and date mix – it will start to fizz and bubble, but that is okay.
4 In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture, giving everything a good stir. Pour into the cake tin and bake in the oven for 30 minutes.
5 While the pudding is cooking, make the sauce. Heat a pan over medium heat, then add the coconut sugar and coconut milk, letting it heat through.
6 Add the salt and bring to the boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon. Stir in a little more salt, if desired, and either use the sauce straightaway or let it cool down before storing in a glass jar – it will become even thicker as it cools.
7 Once the cake is done, transfer to a wire rack to cool and enjoy with vanilla custard and a drizzle of sticky toffee sauce.
GLUTEN-FREE FLOUR MIX
MAKES
11/ cups brown rice flour
1 cup buckwheat flour
½ cup white rice flour
½ cup oat flour
¼ cup potato starch/flour
½ cup tapioca flour
Mix all the flours together and store in an airtight container.