Gluten free Sticky toffee pudding
Gluten free Sticky toffee pudding
Doses
1
casseroleCooking time
30
minutesGluten-free Sticky toffee pudding is a British treat that is eaten all year round. This cake is especially good for the Finnish Christmas and New Year celebrations.
Ingredients
200 g dates
2 dl boiling water
1tspbaking soda
75 g butter
2 rkl dark syrup
1 dl brown sugar
2 eggs
2tspbaking powder
150 g butter
3 dl brown sugar
2 dl cream
Preparation
- Chop the dates into small pieces. Bring the water to the boil and pour it over the dates. Add the baking soda and set aside for at least 10 minutes. In another bowl, whisk together the softened butter and sugar. Add the syrup. Add the eggs, one at a time, stirring all the time. Mix the dry ingredients together and add to the batter. Finally, pour the date mixture into the dough and mix.
- Pour the dough into a greased baking pan. Bake in a 175C oven for about 30-35 minutes.
- While the cake is in the oven, prepare the quince topping. Cook the butter and the brown sugar over a low heat. When the butter is completely melted, add the cream. Allow to come to the boil before removing from the heat. When the gluten-free sticky date cake comes out of the oven, poke holes in it with a fork and pour half of the quinoa over the cake. Leave the rest of the quinoa for serving. You can also serve the cake with vanilla ice cream.
Ina Elevant | Gluten-free
