A delicious gluten free sticky toffee pudding is what’s on offer here today! I’ve given, the classic, indulgent British pudding favourite a makeover to make it gluten free. With a lower calorie cake base, and the option of a sweet and decadent toffee sauce topping, or alternative fat free yogurt one. Go on, you know you want to!
Its pudding time folks! Woohoo! When you follow the 80:20 rule, this is the 20% part. This is what I look forward to at the weekend and no more so than this sensational creation. 🙂
Now, just because I made my version of this sticky toffee pudding as gluten free, it doesn’t mean to say you have to, if you don’t want to, or you don’t need to. You CAN just use normal plain flour, as indicated in the recipe.
I’ve made the recipe with either plain flour or gluten free plain flour before and it works just fine. I chose to use gluten free flour in this instance simply to add a gluten free pudding option to my recipes.
One of the great things (actually there are so many great things, but to keep this post short I’ll limit that list! 😉 ) about this recipe is it’s perfect for dinner parties. You could be serving your main courses, whilst this is baking in the oven, only leaving you the toffee sauce to make.
- Cooking oil spray
- 150g pitted dates, chopped
- 2 tsp. bicarbonate of soda
- 180g gluten free plain white flour (or normal white plain, if not making it gluten free)
- 150g light soft brown sugar
- 1 tsp. stevia
- 50g low-fat vegetable spread
- 50ml skimmed milk
- 1 tsp. vanilla essence
- 2 medium egg whites, whisked to form soft peaks
- 115g unsalted butter
- 115g light brown soft sugar
- 140ml reduced fat double cream
- Pre-heat oven to 190C Fan. Grease and line a 7 x 4 inch baking tin with greaseproof / parchment paper.
- Put dates in a small saucepan with 175ml of boiling water and simmer for approximately 5 minutes until all the water has been absorbed, then stir in 1 tsp. of the bicarbonate of soda.
- Place flour, sugar, stevia and low fat vegetable spread into a bowl and using your fingers rub the flour mixture together to form a breadcrumb consistency.
- Stir in the milk, vanilla essence and dates.
- Fold in the egg whites.
- Spoon the cake batter into the baking tin and level the top.
- Bake the cake for approximately 25 – 30 minutes. Check the centre is cooked by inserting a toothpick which should come out clean.
- Allow to cool a little before cutting into 8 slices.
- Whilst the cake is cooling make the toffee sauce.
- Place the butter, sugar and cream into a small saucepan.
- Heat the liquid gently, over a low heat, stirring continuously until the sauce has thickened and changed colour.
- Service the sauce over a slice of warm cake.
- Alternatively omit the toffee sauce and serve with a dollop of fat free yogurt.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
The cake is freezable, but the toffee sauce is so much better made fresh each time, otherwise I found it splits if frozen and re-used.
Well, that was another weekend over then wasn’t it?
Whilst I appreciate you folks probably didn’t spend your entire weekend in the kitchen, I did through choice and for the reason that Lynne and I are taking a weekend break in Edinburgh next weekend.
We’ll be heading off for the short, less than one hours’ train journey, after we finish work on Friday and I can already picture myself, glass in hand, nurturing a nice wee malt in the hotel bar on the Friday evening.
We’ll leave the rest of the Saturday, weather dependant for either walking about, being tourists, or checking out a
museum or two pub or two. With a nice dinner somewhere on Saturday evening before returning to Glasgow on the Sunday.
I can’t believe I’m already talking about next weekend, but seriously we can’t wait for some relaxation!
Have you already planned your next weekend?