Gluten-free sticky toffee pudding

Recipe byJames Fisher

Reviewed bySarah Harris

sticky toffee pudding with pistachio crumb

A lighter, gluten-free twist on a classic dessert. This sticky toffee pudding is sweetened with Medjool dates and topped with silky coconut toffee sauce – indulgent, wholesome and utterly dreamy

Ingredients

250g H&B Medjool Dates
200ml unsweetened almond milk
1 tsp vanilla extract
2 large eggs
1 tbsp pomegranate molasses
60g H&B Ground Almonds
50g Gluten Free H&B Oat Flour
1 tsp baking soda
80g H&B Luxury Mixed Nuts
2 tsp ground cinnamon

For the toffee sauce

225g H&B Medjool Dates
250ml coconut milk
1 ½ tsp vanilla extract
Pinch of salt

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Nutrition

Nutritional information

Per	100g	Per serving
Energy (Kj)	895 kJ	2290 kJ
Energy (kcal)	214 kcal	546 kcal
Fat	8.5g	22g
of which saturates	2.9g	7.4g
Carbohydrates	28g	71g
of which sugars	23g	58g
Fibre	3.4g	8.6g
Protein	4.7g	12g
Salt	0.12g	0.3g

Step 1

Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a baking dish (approximately 14 x 24 x 7 cm).

Step 2

In a food processor, blend the soaked dates with almond milk and vanilla until smooth and creamy. Add the eggs and pomegranate molasses, then blitz again until fully combined.

Step 3

In a mixing bowl, combine the ground almonds, oat flour, baking soda, baking powder, mixed nuts and cinnamon.

Step 4

Fold the blended date mixture into the dry ingredients until thoroughly mixed, then pour into the lined baking dish.

Step 5

Bake for 45 minutes until a skewer comes out clean.

Step 6

Blend the soaked dates, coconut milk, vanilla and salt until silky smooth, with a pourable consistency similar to whipping cream. Warm gently in a pan before serving.

Step 7

Slice the pudding into six pieces before pouring the warm “toffee” sauce generously over the top. It’s also delicious served with frozen yoghurt or a scoop of coconut ice cream.