It’s been a while since I posted a dessert recipe!
I don’t actually make much dessert at the moment so it was a bit of a treat to be licking batter from the mixing bowl again.
Winter has been annoying me a bit, just as it does this time each year. It gets dark so quickly which means there’s less time to do stuff, especially after work. It’s also cold and often rainy so that interferes with fun to some extent. I have to remind myself quite often that it does have does have some perks – cosy snugs under the blankets, movie nights, backyard fires, and warm delicious cook ups.
I thought I’d celebrate the depths of the cold season and make something to warm and comfort the belly. And a gf version of an old classic nonetheless 😍
Don’t be deterred by the gf aspect though. Gf or not, you’d be completely unable to tell the difference I promise you this. No specialty ingredients either just gf self raising flour. However I reckon you could just sub regular flour if you don’t have to worry about gluten (let me know if you try the sub I’d be so interested to know the results!).
Enjoy! I’ve had 2 serves today!!
Sticky Date Pudding with Toffee Sauce (GF)
- 1 1/2 cups dried pitted dates
- 1 teaspoon bicarb soda
- 90g butter
- 1/2 cup caster sugar
- 2 eggs
- 1 1/2 cups gf self-raising flour
- 2/3 cup firmly packed brown sugar
- 90g butter
- 1/2 cup cream
- cream, ice cream or creme fraiche, to serve.
Preheat oven to 180°C (160°C fan-forced). Grease and line a small (20cm) square cake tin.
Roughly chop dates and place in a small saucepan with 1 cup water. Bring to the boil then stir in the bi carb soda. Set aside to cool while you do the next steps.
Beat butter and sugar in an electric mixer until pale. Beat in the eggs one at a time.
Add the flour and date mixture. Beat slowly until mixture is combined. Pour into your cake tin then place in the oven.
Bake for for 35-40 minutes or until a skewer comes out clean. Leave to cool slightly while you make the toffee sauce.
To make sauce place butter, brown sugar and cream into a small saucepan. Stir over low heat until well combined and smooth. I use a fork for this.
Cut the pudding into portions and drizzle the toffee sauce over each one. Serve with cream, ice cream or my favourite; creme fraiche.
Serves 8 – 10
Stores well in the fridge, reheat in microwave for 45 seconds to a minute (or until just hot).