Can’t beat a sticky toffee pud

Recently my hubby and I have become avid fans of Come Dine With Me, it seems to be the only thing on TV whenever we come home. Ok I know it’s not the greatest of programmes but it is quite funny, sometimes. No? Well things have had a little shake up in our household. My once chef on strike husband has recently decided that we should cook together. It all started two Friday’s ago, post pizza take out. He rushed off to Sainsbury’s to stock up on ingredients and upon his return, we made a scrummy chocolate orange cheesecake – gluten free, lactose free and free of refined sugar! Amazing

 

This Friday came and all of a sudden he’s back onto it with the cooking. This week’s dessert choice – Sticky Toffee Pudding. My old time fave but since I can’t have the dairy or the wheat has been ruled out for good. Well, no more!! He came across a guilt free pud on the BBC website and with a few changes from me in terms of gluten free flour and adding in some extra date syrup we made the most delicious yet healthy puddings!

 

So here goes, feel free to try them out – sorry I don’t have any pictures, we gobbled them all up too quickly!!!

 

175g pitted dried dates

75ml maple syrup

75ml date syrup

1 tbsp vanilla extract

2 large eggs, separated

85g gluten free flour

1 tablespoon of baking powder

0% Greek yogurt and extra maple syrup, to serve (optional)

 

Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 3 tablespoons maple syrup, 3 tablespoons of date syrup and the vanilla extract, and blend until smooth.

 

Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.

 

Put ½ tablespoon maple syrup mixed with ½ tablespoon of date syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.

 

Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.

 

So yummy you will eat the lot!