[schema type=”recipe” name=”Sticky Toffee Pudding Recipe (Refined Sugar Free, Gluten Free, Dairy Free)” author=”Rachel Howard” pubdate=”2016-02-21″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/02/stp-700.jpg” description=”A delicious pudding with gooey dates and a soft sponge. ” prepmins=”10″ cookmins=”35″ ]
A few Sundays ago I wanted a post roast dinner treat. I flicked through my current ‘go to’ book and found a few recipes. Kieron chose this one and I wasn’t disappointed.
Up until recently I haven’t really thought much of the ‘sugar free’ recipes. They are never like the real thing, no matter how hard you try to convince yourself. But this one was pretty good. I would definitely make it again (If I wasn’t going away tomorrow I would probably make it again today!)
I’m also not really a fan of adding loads of agave syrup/maple syrup etc to sugar free recipes as they are just as high in sugar. This treat gets it’s sweetness from dates and a little bit of honey.
Unfortunately I just have the one picture of this pudding as the SD card the photos were on broke……I suppose that’s yet another reason I need to make it again!
- 100ml boiled water
- 250g dates
- 3 eggs
- 100g coconut oil
- 275g ground almonds (this can be substituted with gluten free flour)
- 1tbsp bicarbonate of soda
- pinch of salt
- 2 tsp cinnamon
- 1tsp ground ginger
- 2tbsp honey
- 4tbsp crushed pecan nuts
- Preheat the oven to 160C
- Put the boiled water and stoned dates in a saucepan and simmer over a medium heat for 4 minutes.
- Put the dates and water into a food processor and whizz them up for 2 minutes, then add the eggs and coconut oil and bllitz again.
- With a wooden spoon, gently fold in the ground almonds, bicarbonate of soda, salt, cinnamon and ginger until combined.
- Grease a loaf tin with coconut oil and spoon the mixture in.
- Place some foil on top of the dish and pop it in the oven for 25 minutes.
- Remove the foil and cook for a further 10 minutes.
- Take the pudding out of the oven – leave it in the tin and place it on a cooling rack.
- Melt the honey over a low heat and then pour over the top of the pudding.
- Sprinkle over the pecan nuts and it’s ready to eat!
I also made the vanilla custard from the same Madeline Shaw recipe. However this didn’t go too well for me as it split so I probably need to try that one again!
The remainder of this pudding went into my husbands office so I wasn’t tempted to eat it all. They ate it cold and said it was lovely – they were also shocked to find out it had no added sugar so I think that’s a win.
Hopefully I’ve posted this early enough for you to get the ingredients and make this for your pudding today!