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Sticky Toffee Pudding Recipe (Refined Sugar Free, Gluten Free, Dairy Free)

February 21, 2016 by rachel Leave a Comment

Sticky Toffee Pudding Recipe (Refined Sugar Free, Gluten Free, Dairy Free)
Sticky Toffee Pudding Recipe (Refined Sugar Free, Gluten Free, Dairy Free)
By Rachel Howard on 02/21/2016
A delicious pudding with gooey dates and a soft sponge.

Prep Time: 10 minutes

Cook Time: 35 minutes

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!

Ingredients:
  • 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

Method:

  • 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!

Rachel x

Filed Under: Cake, Sugar Free

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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