Sticky toffee pudding, butterscotch sauce, vanilla ice cream and brandy snap basket
Gluten-free Chef of the Year 2013 finalist
Credited to: Christopher Bridge
Kcal: 2358.0
Serves 4
40 mins cooking time
Ingredients
Sticky toffee pudding:
- 140g (5oz) chopped dates
- 200ml (7fl oz) boiling water
- 70g (2½oz) margarine
- 115g (4oz) demerara sugar
- 2 eggs
- 170g (6oz) gluten free self raising flour*
- ¼ tsp xanthan gum
- 1¼ tsp bicarbonate of soda
- 1¼ tsp vanilla essence
- 1¼ tbsp coffee and hickory essence
- 1 tbsp (15ml) golden syrup
- ½ tsp black treacle
Butterscotch sauce:
- 100g (3½oz) butter
- 100g (3½oz) demerara sugar
- 100ml (3½fl oz) double cream
- ¼ cinnamon stick
- ¼ tsp dark treacle
Brandy snap baskets:
- 55g (2oz)butter
- 55g (2oz) demerara sugar
- 55g (2oz) golden syrup
- 50g (2oz) gluten free plain flour*
- ½ tsp ground ginger
- ½ tsp lemon juice
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Soak the dates in water with coffee and hickory essence
- Cream together the sugar, margarine, golden syrup, vanilla and treacle
- Beat in the eggs one at a time
- Fold in the flour and xanthan gum
- Add bicarbonate of soda to the dates and mix to activate
- Add to the sponge mix and fold through well
- Pour into a greased tin
- Bake for 40 minutes on the bottom shelf of an oven at 180°C/350°F/Gas Mark 4, turning at the half way point
- Add all the ingredients for the sauce into a pan and bring to a simmer
- For the brandy snap baskets, heat the butter, sugar and syrup in a pan until the sugar is fully dissolved
- Add sieved flour and ginger, then mix well. Finally mix in the lemon juice
- Drop a teaspoonful of mixture onto a baking tray and bake at gas mark 4 for 10-15 minutes until golden and well spread out. Allow to cool slightly and shape over a spoon or mould
Nutritional information per serving
Kcal
2358
Fat
120g
Carbs
302g
Protein
24g
Fibre
6g
