Guilt-Free Gourmet Sticky Toffee Pudding

A gluten-free, dairy-free, and refined sugar-free sticky toffee pudding with a deep toffee taste and rich soy cream sauce.

Vegetarian Gluten-Free Dairy-Free Dessert Sticky Toffee Pudding

Estimated Nutrition

Calories

806

kcal / serving

4836 kcal total

Carbs

123.5g

per serving

741 g total

Fat

32.4g

per serving

194.4 g total

Protein

6.3g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

tsp

tsp

tsp

175

for sauce

tbsp

Blackstrap Molasses

100

Maple Syrup

0.5

tsp

Vanilla Extract

for sauce

CondimentsSauces

tbsp

Date Syrup

Dairy

100

Rice Milk

Butter

dairy-free sunflower spread

piece

Egg

free-range

100

Butter

dairy-free sunflower spread for sauce

230

Soy Cream

plus extra to serve

Fruits

225

Date

pitted and chopped

GrainsCereals

180

Rice Flour

gluten-free

Liquids

200

Water

boiling

NutsSeeds

pinch

Sea Salt

pinch

Sea Salt

for sauce

Method

Turn out the puddings and serve topped with sauce and soy cream.

Preheat the oven to 180°C.

Grease, flour, and line the bases of the moulds with oiled parchment paper.

Soak the dates in boiling water for five minutes and blend until smooth.

Blend in the remaining pudding ingredients until well combined.

Spoon the mixture into the moulds and bake for 20 minutes.

Melt the butter, sugar, molasses, and maple syrup in a saucepan over low heat.

Stir in the soy cream, vanilla, and salt and boil for 2 minutes to thicken.