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    Gluten-Free & Vegan Sticky Toffee Pudding

    This warm, gooey and very comforting dessert that is an absolute classic and a real treat.

    Difficulty

    Medium

    Serves

    9 people

    Prep Time

    15 minutes

    Cooking Time

    30 minutes

    "This version tastes just as good as any “normal” one, but is suitable for anybody who might be gluten intolerant or vegan. It doesn’t get much better!"

    Here's what you'll need for the pudding...

    • 350ml almond milk
    • 200g gluten-free, self-raising flour plus a little extra to flour your baking tin
    • 200g medjool dates, chopped into small pieces
    • 120g dark muscovado sugar
    • 120g vegan spread (margarine) plus a little extra to grease your baking tin
    • 2tbsp black treacle
    • 1tsp bicarbonate of soda
    • 1/2tsp ground cinnamon
    • 1/4tsp ground nutmeg
    • 1/4tsp ground ginger

    ...and for the sauce and cream...

    • 200g light muscovado sugar
    • 100g black treacle
    • 150g vegan spread (margarine)
    • 1 tin of coconut milk, chilled for 24 hours, and whipped

    Here's how it's done... Step 1

    Put the milk and chopped dates into a small pot and bring just about to a boil.

     

    Step 2

    Turn down the heat and simmer for around 20 minutes/until the dates are soft.

    Take the pot off the heat and add the bicarbonate of soda. Leave to cool.

     

    Step 3

    Grease a square baking tin. Preheat your oven to 190C.

    Mix the flour with the ground cinnamon, ginger and nutmeg.

     

    Step 4

    Whisk the margarine and muscovado sugar until pale and frothy.

     

    Step 5

    Add the black treacle and mix until combined.

     

    Step 6

    Now add 1/4 of the flour followed by 1/4 of the date milk and fold in.

     

    Step 7

    Repeat until both the flour and milk are used up.

     

    Step 8

    Pour the mix into the baking tin. Bake for 30 minutes.

     

    Step 9

    To make the sauce, put all the ingredients into a saucepan.

     

    Step 10

    Melt the ingredients and simmer for a few minutes until completely smooth.

     

    Step 11

    Using a toothpick (or similar), prick little holes into the cake.

    Pour 2/3 of the hot syrup over the cake and put the rest into a jug for serving.

     

    Step 12

    When ready to serve, beat the coconut milk on high speed until you have stiff peaks.

    Cut individual pieces of pudding, pour some sauce over them and add a dollop of cream.

     

     

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