It is now four years since our daughter was diagnosed with Coeliac and slowly but surely we are starting to find our way around. We had things pretty much sorted in UK and after our move to Norway in 2013 we have been back to finding our way and our products.
I found a recipes for Sticky Toffee Pudding on BBC website that I have made small adjustments and created a straight forward, easy to make gluten free sticky toffee pudding
For the pudding
150g/5oz dates, stones removed, chopped
250ml/9fl oz hot water
1 tsp bicarbonate of soda
60g/2¼ oz butter, softened
60g/2¼ oz caster sugar
2 free-range eggs
150g/5oz gluten free multi purpose flour
1tsp baking powder
60g/2¼ oz caster sugar
2 free-range eggs
150g/5oz gluten free multi purpose flour
1tsp baking powder
For the toffee sauce
200g/7oz butter
400g/14oz brown sugar
1 tsp vanilla sugar
250ml/9fl oz whipping cream
Preparation method
- Preheat the oven to 180C/370F/Gas 4
- Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
- In a clean bowl, cream the butter and sugar together until light and fluffy
- Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
- Still stirring, gradually add the flour, then add the date mixture.
- Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
- To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
- Add the brown sugar, vanilla sugar and cream and stir well. Simmer for five minutes.
- To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.
NOTES
- In UK I tended to use Doves Multipurpose Flour and in Norway we tend to use the blue Jytte flour.
- In UK I would use Stork baking butter and in Norway I use Margarin.
- I use my Kitchen Aid to mix ingredients.
- It took approximately 1 hour from start to serving to my family.
