YorkTest > News > February Newsletter > Naughty but nice!

 

With the cold weather we have had over the last few weeks, we decided to give you a recipe for something indulgent and comforting. This recipe makes the nicest sticky toffee pudding we have ever tasted plus its 100% free-from!

 

 

200g pitted dates
300ml boiling water
50g dairy-free margarine
170g demerara sugar
2tsp black treacle
1tbsp golden syrup
½ tsp vanilla extract
200g gluten-free plain white flour
1tbsp gluten substitute
3 eggs worth of egg replacer
1tsp cream of tartar
2 tsp bicarbonate of soda

 

Cooking Temp
160°C   325°F Gas mark 3

 

Cooking Time
20-25 minutes

 

Pour boiling water over the dates and allow them to soak for a little while to plump up the fruit. In a large saucepan melt the margarine, sugar, treacle and syrup. Put the dates and water into a liquidiser and blend to a smooth pulp. Add this to the saucepan, heat it through, then turn off the heat and stir in the vanilla extract.

In a mixing bowl combine the flour gluten substitute, egg replacer, cream of tartar, and bicarbonate of soda, then beat it into the hot mixture in the saucepan. Spoon the mixture into greased individual pudding moulds, then bake in a preheated oven for 20-25 minutes or until firm. Test it by inserting a skewer into the middle, it is cooked if the skewer comes out clean.

 

To make a treacle sauce (optional)

75ml dairy-free cream
1 tbsp black treacle
30g dark brown sugar
30g dairy-free margarine
1tbsp golden syrup

Combine all of the ingredients in a small saucepan bring to the boil and serve!