Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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Christmas dinner 87

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Sticky Toffee Pudding

•Soy-free

This classic british dessert isn’t a pudding at all, but a moist and delicious date cake topped

off with a velvety toffee sauce. pudding, cake, whatever it is, I call it awesome!

for Cake:

2½ cups (300 g) liv’s flour blend

(page 15) or 1¼ cups (150 g)

cornstarch plus 10 tablespoons

(75 g) almond flour plus 10

tablespoons (75 g) oat flour

2 teaspoons baking powder

1 teaspoon ground ginger

½ teaspoon salt

1¼ cups (355 ml) water

1½ cups (270 g) chopped pitted

dates

1½ teaspoons baking soda

1 cup (225 g) unsalted butter,

at room temperature

¾ cup (150 g) sugar

4 large eggs

2 teaspoons vanilla extract

for SauCe:

2 cups (470 ml) heavy cream

1 cup (225 g) packed dark brown

sugar

¼ cup (55 g) unsalted butter

½ teaspoon salt

To make the cake: Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4).

Grease a 9 x 9-inch (23 x 23 cm) square baking pan and set aside.

Whisk the flour blend, baking powder, ground ginger, and salt in

medium-size bowl to blend; set aside.

Combine the water, dates, and baking soda in a medium-size saucepan

and bring to a boil over medium-high heat. Remove from the heat and cool

for about 15 minutes. The mixture will turn black and foamy.

Using electric mixer, beat the butter and sugar together in a large bowl

until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture and

the date mixture, and beat on medium-low until smooth. Pour the batter

into the prepared pan.

Bake the cake for 45 minutes, or until a toothpick inserted into the

center comes out with only some moist crumbs attached.

To make the sauce: Combine the cream, brown sugar, butter, and salt

in a medium-size saucepan. Cook over medium heat for about 5 minutes,

whisking occasionally, until the sauce is smooth and reduced slightly.

After the cake is baked, let it cool for 5 minutes. Invert the cake onto

a platter, then prick all over with a toothpick. Pour half of the toffee sauce

over the cake and let sit until completely cooled and all of the sauce is

absorbed.

Cut the cake into squares and drizzle a bit of the remaining toffee sauce

over each slice before serving.

Yield: 12 servings

Chef’s Tip

The toffee sauce can be made up to 3 days in advance and reheated before

serving.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:87

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:86

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