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Sticky Toffee Pudding


 Prep Time | 30 minutes
 Cooking Time | 30 minutes
 Serves | 8 people
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For the pudding:
225g/8oz dates, pitted and chopped
200ml/7 fl oz boiling water
100ml/3fl oz rice milk
90g/3 ¼ oz dairy-free butter (sunflower spread)
150g/5 ½ oz coconut palm sugar
3 free range eggs
2 tbsp date syrup
1806/6oz Pure GF Rice Flour (brown or white) plus extra for flouring the moulds
1tsp Pure GF Baking Powder
1tsp Pure GFF Bicarbonate of Soda
1tsp Vanilla Extract
Pinch sea salt

For the toffee sauce:
100g/3 ½ oz dairy-free butter (sunflower spread)
175g/6oz coconut palm sugar
1 tbsp blackstrap molasses
100ml/3 ½ oz maple syrup
230ml/8oz soy cream, plus extra to serve
½ tsp vanilla extract
Pinch of sea salt


  1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper.
  2. To make the pudding, soak the dates in the boiling water for 5 minutes and then blend in a food processor until smooth. Add the remaining ingredients and blend and until well combined.
  3. Spoon the mixture into the prepared moulds (not right to the top, as they rise quite a bit) and bake for 20 mins, or until they are risen and firm.
  4. Ten mins before the puddings are ready make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a pan over a low heat then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1-2 minutes, or until slightly thickened. Keep warm until ready to serve.
  5. Leave each Sticky Toffee Pudding to cool in their moulds for a few minutes then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top off.

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