Gluten free sticky toffee pudding is absolutely delicious! This classic British moist date pudding cake is easy to make. Covered with a buttery toffee sauce it's a dessert everyone will love!
Pre-heat oven to 190C Fan. Grease and line a 7 x 4 inch baking dish 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 mixing 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 dish 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.
For 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.
Notes
Nutrition label calculation includes a serving of the toffee sauce. If no toffee sauce is used then one portion of the cake on its own 219 calories.