Sticky Toffee Pudding
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Introduction:
Gooey sticky toffee puds - the ideal comfort food for all those pudding lovers!
Notes:
Serves 6.
Preparation:
Lightly grease and line 6 mini pudding basins or a 15cm (6 inch) square tin. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.
Ingredients:
100g (4oz) Juvela Gluten-Free Mix
100g (4oz) muscovado sugar
100g (4oz) butter
2 medium eggs (lightly beaten)
2tbsp water
100g (4oz) dates, chopped
Toffee Sauce
100g (4oz) dark brown sugar
75g (3oz) unsalted butter
5tbsp double cream (for the sauce)
6 pecan nuts (to decorate)*
* Many shop bought toffee sauces are gluten-free, please check the Food List for suitable gluten-free brands.
Method:
- Place all ingredients in a large bowl and beat together thoroughly.
- Divide mixture between the pudding basins and bake in a for 25-30 minutes until springy to touch.
- Allow to cool slightly and turn out onto a wire rack (to reheat, place in a microwave for approximately 1 minute per pudding).
- To make the toffee sauce, place 75g of butter, 100g of muscovado sugar and 5 tspn of double cream and heat gently until the butter has melted and the sugar dissolved.
- Allow to simmer for 1 minute. Pour the toffee sauce over hot puddings and top with a pecan nut.
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