Health-Bite: Although sinfully indulgent; this pudding has many redeeming health properties. It’s higher in protein and much lower on the GI (glycemic index) than regular sticky toffee pud and contains all the amino acids the body needs. Dried dates are nutritional powerhouses, they are packed with a range of vitamins and minerals beneficial to all areas of health, they are a good source of energy and their content of B5 (pantothenic acid) makes them perfect for maintaining or attaining luxuriously glossy hair and glowing skin.
Sticky Toffee Pudding
1 cup of pitted dried dates, soaked in 2 cups boiling water for 20 minutes
1 cup almond meal
1 cup gram flour (chick pea)
1 tsp baking powder
1/2 cup unrefined brown sugar
1/3 cup softened butter (or oil such as coconut or rapeseed), plus extra for greasing
for the toffee sauce
2 tbsp butter
4 tbsp unrefined sugar
2 tbsp double cream
Preheat oven 200ºC
Line a medium baking tin with greased, greaseproof paper.
Using a hand blender or food processor, blend the soaked dates and soaking water together (important to make sure 2 cups boiling water used to 1 cup dried dates for 20 mins).
Place dry ingredients: almond meal, gram flour, sugar and baking powder into a bowl and combine thoroughly. Then, add the rest of the ingredients: egg, butter or oil and blended dates and mix together into a batter.
Pour batter into lined, medium-sized, square baking dish or tray, pop into oven and bake for 25 mins, or until firm to touch.
Remove from oven and allow to cool in tray or dish whilst you make the sauce.
Place butter and sugar into pan and gently heat (not too hot or butter will burn) until butter and sugar melt and combine into a sauce.
Pour in cream, heat through and voila, your sauce is ready to serve.
Slice sticky toffee pudding, place into serving dishes, pour on toffee sauce and serve with wheat-free ice cream, custard or cream… Mmmmm, delish!
This pudding can be made the day before being needed and reheated in microwave. Sauce is best made fresh on the day.