The Festive season is upon us and that means?! So very many delicious recipes to be tried and loved. Staring us on this journey is this yummy, soft and syrupy sticky date pudding!
FOR THE PUDDING:
- 2 large eggs
- 170 g light brown sugar
- 100 g butter softened (dairy free alternative if necessary)
- 220 g Three Spades Cassava Flour
- 2 tsp cinnamon optional
- 1 tsp ginger
- 1 tsp bicarbonate of soda
- 2 tsp gluten-free baking powder
- 3 tbsp black treacle
- 270 ml milk dairy-free if necessary
FOR THE STICKY TOFFEE SAUCE
- 125 g light brown sugar
- 1 tbsp black treacle
- 300 ml double cream dairy free cream or lactose-free cream if necessary
- 100 g butter dairy free if necessary
TO SERVE: (OPTIONAL)
- Vanilla ice cream dairy-free or lactose-free if necessary
- Custard dairy-free or lactose-free if necessary
To make your sponge:
Preheat your oven to 160C Fan / 180C.
Place all your ingredients for the pudding (except the milk) into a large bowl and whisk together until well combined.
Pour the milk into the bowl in three stages, whisking in between each addition.
Pour your mixture into a greased casserole dish. Mine was a 28cm x 18cm rectangular baking tin. Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven and allow to cool slightly in the dish - this is where you will serve it from.
To make your sauce:
- Whilst the pudding is in the oven, you can make your sauce. Pop all your ingredients into a small saucepan, allowing the butter to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a few minutes more before removing from the heat. The sticky toffee sauce will thicken a lot as it cools.
Cut your sponge into squares as big as you like. If they've completely cooled, I'd recommend briefly heating it in the microwave again.
Top with a scoop of vanilla ice cream, if using.
Pour a little of the hot, sticky toffee sauce over each portion of sticky toffee pudding. I always like to eat it hot. Serve with custard as well, if you like. Enjoy!