Sticky Toffee Pudding - Gluten Free - Susan Gray Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Pudding |
|
Ingredients: |
Ingredients: 1 cup dates (pitted and chopped)
1 cup warm water
1/3 cup firmly packed brown sugar
2 tbsp. soft butter
1/2 tsp. vanilla
1 egg
½ cup gluten free flour (e.g. rice flour)
¾ tsp. baking soda
|
|
Directions: |
Directions:Combine the dates with a cup warm water in a small saucepan.
Stir over medium heat until the dates soften to an even consistency.
Cool.
Preheat oven to 350 º F.
In mixing bowl, combine brown sugar and butter. Using an electric mixer beat until creamy.
Add vanilla and egg.
Beat until light and fluffy.
Add the dates, beat on low speed until mixed.
Combine flour and baking soda in a separate bowl.
Add wet mixture to the flour mixture.
Beat to blend.
Lightly grease 6 muffin tins.
Spoon mixture into prepared muffin cups. Bake 15 - 20 minutes. |
| |
|
Toffee Sauce: |
|
Ingredients: |
Ingredients: 2/3 cup brown sugar
5 tbsp. soft butter
3/4 cup whipping cream
|
|
Directions: |
Directions:Combine brown sugar and soft butter in a small saucepan.
Stirring frequently, cook over medium-low heat for 3 minutes.
Pour whipping cream slowly into mixture, and stir until sauce begins to bubble.
Remove from heat. Serve warm. |
|
Personal
Notes: |
Personal
Notes: The cakes can be made ahead and gently reheated in the microwave. Be careful not to over heat.
The sauce can be made ahead and gently reheated.
Sauce is also great on ice cream or carrot pudding
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Sticky Toffee Pudding - Gluten Free - Susan Gray is from