Gluten Free Sticky Toffee Pudding

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Gluten Free Sticky Toffee Pudding might be a recipe you should try. One portion of this dish contains around 3g of protein, 41g of fat, and a total of 854 calories. This recipe serves 5. For $1.42 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of baking powder, heavy cream, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a dessert. 55 people found this recipe to be flavorful and satisfying. It is brought to you by Gluten Free Recipe Box. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 17%, this dish is not so amazing. If you like this recipe, you might also like recipes such as Sticky Toffee Pudding (Low Carb and Gluten Free), My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!), and Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce.

Servings: 5

 

Ingredients:

1 teaspoon gluten free baking powder

1/4 teaspoon baking soda

1/2 cup light corn syrup (or gluten free brown rice syrup - Lundberg brand)

6 oz. pitted dates

1 large egg

1 1/4 cups heavy cream

3/4 cup light brown sugar

1 teaspoon pure/gluten-free vanilla extract

1/16 teaspoon salt

1 cup sugar

8 Tablespoons (1 stick) unsalted butter

Equipment:

sauce pan

ramekin

oven

food processor

blender

whisk

bowl

baking sheet

spatula

baking pan

Cooking instruction summary:

To a 3-quartsaucepan saucepan over medium heat, add half of heavy cream (1 1/4 cups), sugar, corn syrup and 8 tablespoons butter. Stir to combine and cook until the mixture turns amber in color, about 30 minutes. Add reamining half of cream, stir (it will bubble up quite a bit), stir, and set aside.Preheat oven to 350F. Oil six 6-ounce ramekins and set aside.To a clean saucepan, add dates and water and cook until they break down and soften, about 15 minutes. Transfer mixture to a blender or food processor and puree.In a small bowl, whisk the flour, baking powder, baking soda and salt and set aside.In the bowl of yourmixer, add the brown sugar and butter and beat on medium speed until fluffy, about 5 minutes.Add vanilla, egg, and the date mixture; and beat on medium speed just until combined.Add the dry mixture and beat until smooth.Distribute the batter between the ramekins, smooth out the tops (drip beads of water on top if necessary to prevent sticking to the spatula), place them on a baking sheet and bake for 20 -25 minutes on the center shelf of the oven.Remove from oven and allow to cool for about 5 minutes on baking pan. Remove from ramekins, slice each into 2-layers, and transfer to saucers or dessert plates. Top the bottom slice with some of thewarm sauce that you set aside. Add the top layer and top it with additional sauce. Serve warm or at room temperature. Alternatively, you may leave them in their ramekins and top with sauce. Additionally, you may add a dollop of whipped cream.

 

Step by step:


1. To a 3-quartsaucepan saucepan over medium heat, add half of heavy cream (1 1/4 cups), sugar, corn syrup and 8 tablespoons butter. Stir to combine and cook until the mixture turns amber in color, about 30 minutes.

2. Add reamining half of cream, stir (it will bubble up quite a bit), stir, and set aside.Preheat oven to 350F. Oil six 6-ounce ramekins and set aside.To a clean saucepan, add dates and water and cook until they break down and soften, about 15 minutes.

3. Transfer mixture to a blender or food processor and puree.In a small bowl, whisk the flour, baking powder, baking soda and salt and set aside.In the bowl of yourmixer, add the brown sugar and butter and beat on medium speed until fluffy, about 5 minutes.

4. Add vanilla, egg, and the date mixture; and beat on medium speed just until combined.

5. Add the dry mixture and beat until smooth.Distribute the batter between the ramekins, smooth out the tops (drip beads of water on top if necessary to prevent sticking to the spatula), place them on a baking sheet and bake for 20 -25 minutes on the center shelf of the oven.

6. Remove from oven and allow to cool for about 5 minutes on baking pan.

7. Remove from ramekins, slice each into 2-layers, and transfer to saucers or dessert plates. Top the bottom slice with some of thewarm sauce that you set aside.

8. Add the top layer and top it with additional sauce.

9. Serve warm or at room temperature. Alternatively, you may leave them in their ramekins and top with sauce.

10. Additionally, you may add a dollop of whipped cream.


Nutrition Information:

Quickview
855k Calories
3g Protein
41g Total Fat
126g Carbs
1% Health Score
Limit These
Calories
855k
43%

Fat
41g
64%

  Saturated Fat
25g
160%

Carbohydrates
126g
42%

  Sugar
119g
133%

Cholesterol
166mg
56%

Sodium
155mg
7%

Alcohol
0.28g
2%

Get Enough Of These
Protein
3g
7%

Vitamin A
1491IU
30%

Phosphorus
139mg
14%

Calcium
129mg
13%

Potassium
413mg
12%

Fiber
2g
11%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
8%

Selenium
5µg
8%

Vitamin D
0.95µg
6%

Manganese
0.12mg
6%

Magnesium
24mg
6%

Vitamin B5
0.57mg
6%

Copper
0.1mg
5%

Vitamin B6
0.1mg
5%

Iron
0.87mg
5%

Vitamin K
4µg
4%

Vitamin B12
0.23µg
4%

Vitamin B1
0.06mg
4%

Zinc
0.56mg
4%

Folate
14µg
4%

Vitamin B3
0.51mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Corned Beef Ribs With Brown Sugar and Mustard Glaze
Cashew and Hazelnut Toffee Chocolate Bark
Eggplant, Kale, Tomato, & Bacon Panini
Brazilian Cheese Rolls | Pão de Queijo
Drink Mix Jelly
Simple Risotto Milanese
Gluten-Free Honey-Nuts-n-Oats Pancakes
Skillet Rolls for Two
Lemon Lime Green Juice {30 Days of Juicing}
Spicy Asian Green Beans
Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

Popular Recipes
Grilled Chicken & Eggplant Sandwiches

foodista.com

Rocket and Mozzarella Farfalle Salad

Tinned Tomatoes

Baked Parmesan Chicken

Skinny Ms

Creamy Coconut Chia Pudding (Vegan and Gluten Free)

The Corner Kitchen

Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale

Serious Eats