Sticky Toffee Pudding


30g dairy-free spread
85g dark brown Demerara sugar
1 egg 
100g pitted dried dates
150ml water
1 teaspoon bicarbonate of soda
100g gluten-free flour
1 1/2 x 5ml spoons (1 teaspoon) gluten-free baking powder
a pinch of xanthan gum
1 tablespoon golden syrup
1 tablespoon black treacle
½ teaspoon vanilla extract

Ingredients for the sauce:

100ml dairy-free cream
40g dairy-free spread
40g dark brown sugar
2 tablespoons black treacle
1 tablespoon golden syrup

What to do:
  1. Preheat your oven to 200°C, then lightly grease six individual moulds. Coat the inside with a little flour.
  2. Place the water and dates in a small saucepan, bring to the boil then turn off the heat.
  3. In a bowl, whisk the dairy-free spread and sugar together.
  4. In a separate bowl sift the gluten-free flour with the baking powder and xanthan gum. 
  5. Slowly add the golden syrup, treacle and eggs to the margarine and suger, then gradually whisk in the gluten-free flour until well mixed.
  6. Purée the water and date mixture and add the bicarbonate of soda. Quickly add this to the pudding mixture.
  7. Beat well again, then divide equally between the prepared moulds. Bake for 10-15 minutes until firm to the touch.
  8. Carefully turn out the puddings and arrange on a serving dish.
  9. To make the sauce place all the ingredients into a non-stick pan, bring to the boil stirring continually.  Remove from the heat.
  10. Pour the sauce over the puddings and serve immediately.