STICKY TOFFEE PUDDING
Our twist on one of our favourite desserts… Sticky Toffee Pudding… …because it’s always good to be a little ‘naughty’ at Christmas Ingredients For the sponge: 250g pitted medjool dates...
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Cooking tools:
- Food processor
- Blender
- Ramekin
- Baking dish
- Skewer
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Saucepan
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Plate
Ingredients
- 250g pitted medjool dates
- 100ml Boiling Water
- 1 tsp Bicarbonate Soda
- 85g Butter OR Vegetable OR Coconut Oil
- Vegetable Coconut Oil 2 Free Range Eggs
- 180g Gluten Free Plain Flour
- 180g Muscovado or Dark Brown Sugar
- 100ml Almond Milk (or a milk of your choice)
- 1 tsp Gluten Free Baking Powder
- ½ tsp Ground Cinnamon
- ¼ tsp All Spice
- ¼ tsp Ginger
- 100g Butter or Coconut Oil
- 100g pitted medjool dates, roughly chopped OR Muscavado Sugar
- Muscavado Sugar 2tbspn Golden Syrup (optional)
- 200ml Double Cream OR dairy free alternative 300ml Soya Cream
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