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Individual Sticky Toffee & Walnut Puds

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“Adapted from a recipe in Essentials magazine. These puds are easy to make, delicious, and look impressive. They are dairy-free and I also made a gluten-free batch by substituting the self-raising flour with 1/3 potato starch, 1/3 buckwheat (or chickpea) flour and 1/3 brown rice flour. It is not necessary to add gluten-free baking powder as there is enough bicarbonate of soda.”
READY IN:
35mins
SERVES:
6
YIELD:
6 individual puds
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 180ºC. Put ALL THE INGREDIENTS FOR THE PUDDINGS into a processor and whizz until combined and smooth. Divide between 6 x 175ml greased pudding moulds. Bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
  2. Heat ALL THE SAUCE INGREDIENTS (except the nuts) in a pan, stirring until thick and smooth. Turn out the puds, make a hole in the middle of each and pour the sauce over, filling the middle and allowing some to drizzle over. Top with the WALNUTS and serve with dairy-free ice-cream or custard.

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