Gluten-free sticky toffee pudding recipe | Good Food
Enjoy a gluten-free version of sticky toffee pudding. Soaking the dates in coffee adds a gorgeous deep, roasted caramel flavour to the sponge
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 125g salted butter softened, plus extra for the tin
- 225g pitted medjool dates finely chopped
- 200ml coffee made with 1 tbsp instant espresso powder
- 150ml whole milk
- 1 tsp bicarbonate of soda
- 225g light brown soft sugar
- 250g gluten-free self-raising flour
- 1 tsp ground mixed spice
- ¼ tsp xanthan gum (optional)
- 3 medium eggs beaten
- ice cream cream or custard, to serve
- 300ml double cream
- 50g salted butter
- 100g light brown soft sugar
- 75g dark muscovado sugar
- 1 tsp espresso powder
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