Gluten Free Sticky Toffee Pudding
Prep Time: 15 mins
Cook Time: 40 mins
Preheat your oven to 160C Fan
Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.
Add the milk in slowly (in about 3 batches) and continue to whisk until everything is combined.
Pour your mixture into a greased casserole dish. Mine was a 26cm x 20cm Falcon pie dish (5cm high). Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven but keep in the dish - this is where you will serve it from.
Whilst the pudding is cooking you might like to make your sauce. Pop all your ingredients into a saucepan, allowing the butter/margarine to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a few minutes more before removing from the heat.
To serve, pour a little of the sauce over each portion of sticky toffee pudding. If everything has cooled I like to heat it briefly in the microwave again. I always like to eat it hot. Enjoy!
- 2 Eggs
- 220grs Gluten-free Self Raising Flour
- 2tsps Ground Cinnamon
- 1tsp Ground Ginger
- 1tsp Baking soda
- 1tsp Bicarbonate Soda
- 270mls Milk
- 295grs Brown sugar
- 4tbsps Black Treacle
- 300mls Heavy cream
- 200grs Salted Butter