Gluten-free sticky toffee pud

WITH plenty of dates still on the supermarket shelves, and possibly in your store cupboards too, I thought using them up in this delicious pudding would be quite a nice idea.

With the demand for gluten-free foods as popular as ever, I thought I would adapt one of my all-time favourite recipes.

Ingredients

100g margarine

150g soft brown sugar 4 eggs, lightly beaten

1tsp bicarbonate of soda 200g gluten free self raising flour

200g stoned dates

250ml coffee, not too strong

For the toffee sauce:

150g butter/margarine

400g dark Muscovado sugar 15oz tin evaporated milk 3tbsp golden syrup

Recipe

Heat your oven to 180C and grease a 20cm flexible silicone square baking tray.

Chop the dates and add them to a bowl containing the coffee, sprinkle the bicarbonate of soda over the top and leave to cool.

Meanwhile cream the butter and sugar together, then gradually whisk in the eggs one at a time.

Sift the gluten-free flour into the mixture and fold.

Pour in the coffee and dates and mix, don’t worry if the mixture looks sloppy – it’ll turn out just fine!

Add the mixture to the baking Why dates? tray and bake in the hot oven for Of all dried fruits, dates are one around 45 minutes, remove when of the richest in anti-oxidants and the centre of the pudding is firm to a great source of fibre. touch. Although sweet, they are known

Meanwhile, make the toffee to help moderate blood sugars. Iin sauce by melting together the addition dates are also rich in butter and sugar in a metal bowl potassium and iron. placed on top of a pan (bainmarie).

Add the golden syrup and whisk, gradually adding the evaporated milk.

Beat the mixture over the heat until the sauce has thickened, then remove and leave to cool slightly.

Cut the pudding into log shapes and serve hot, smothered in sauce – with custard or ice cream. Enjoy!

Lesley is studying a BSc Hons Nutrition & Health degree at Edge Hill University. She and husband Roberto also own Roberto’s Italian on Ocean Plaza, Southport.

For more of Lesley’s recipes, go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ robertossouthport