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:
covered percent of daily need
