- Serves Serves 6-8 puddings depending on size
- 10 mins to prepare and 30 mins to cook, 10 mins to cool
- 392 calories/serving
For the sponge:
- 250g (8oz) pitted dried dates, chopped
- 200ml (1/3 pint) water
- 100ml (3 1/2fl oz) milk
- 100g butter, softened
- 100g (3 1/2oz) light brown sugar
- 3 eggs
- 2 tbsp maple syrup
- 175g Doves Farm gluten-free flour
- 1/2 tsp gluten-free baking powder
- 1 tsp pure vanilla extract
- pinch of sea salt
- 100g light brown sugar
- 100g butter
- 125ml double cream
- double cream, to serve
- 6-8 mini pudding moulds
His luscious pudding is moist and dense, and it's everything a sticky toffee pudding should be, but it's also gluten-free.
- Preheat the oven to 180°C (gas 4), 160°C (fan 160°C).
- 6 pudding/dariole moulds should be greased and lined.
- Bring 200ml water to a boil with the dates in a saucepan.
- Reduce the heat to low and allow the dates to soften for a few minutes.
- In a food processor, blitz the date and water combination to a purée.
- Blitz the remaining sponge ingredients until thoroughly mixed.
- Distribute the mixture evenly among the prepared molds, filling each one to about ⅔ to ¾ capacity.
- Bake for 20-30 minutes, or until the sponges have risen and are firm and springy when touched.
- If you use a skewer, it should come out clean. If they're starting to burn, cover them with foil until they're done.
- In the meantime, prepare the sauce.
- Cook the sugar, butter, and cream together in a saucepan over medium heat until the sugar has dissolved, then cook for a few more minutes, stirring constantly, until the mixture has thickened and darkened in color.
- Allow 5 minutes for the puddings to cool in their moulds before inverting onto a platter and topping with toffee sauce and double cream.