Individual Sticky Toffee & Walnut Puds

Name: Individual Sticky Toffee & Walnut Puds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 individual puds, 6 serving(s)
Ingredients: 225 g self-raising flour; 1 1/2 teaspoons bicarbonate of soda; 75 g butter, softened; 150 g light brown sugar; 1 1/2 tablespoons molasses (or black treacle); 1 tablespoon golden syrup; 1 teaspoon vanilla extract; 3 medium free-range eggs; 150 g dried dates, chopped; 150 g demerara sugar (or muscovado); 50 g butter; 200 ml dairy free cream (e.g. Orley Whip Cook n Bake); 1 teaspoon molasses (or treacle); 50 g walnuts, roughly chopped, toasted optional (or pecans)

Submitted by Cheron

"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."

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Ready In:: 35mins
Ingredients:: 14
Yields:: 6 individual puds
Serves:: 6

ingredients

FOR THE PUDDINGS
225 g self-raising flour
1 ¹⁄₂ teaspoons bicarbonate of soda
75 g butter, softened
150 g light brown sugar
1 ¹⁄₂ tablespoons molasses (or black treacle)
1 tablespoon golden syrup
1 teaspoon vanilla extract
3 medium free-range eggs
150 g dried dates, chopped
FOR THE SAUCE
150 g demerara sugar (or muscovado)
50 g butter
200 ml dairy free cream (e.g. Orley Whip Cook n Bake)
1 teaspoon molasses (or treacle)
50 g walnuts, roughly chopped, toasted optional (or pecans)

directions

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.
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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RECIPE SUBMITTED BY

Cheron

7 Recipes

I am a mother of a 9 year old son who has a dairy (specifically milk proteins) & citrus food intolerance. I also have a 21 month old toddler who has a 60% chance of displaying the same allergies. This necessitated finding a site where I could find allergy free recipes. I have always read recipes for fun, so I really enjoy this site. My family embarked on a healthy eating plan (Theresa's Slimming) and am pleased to report that we all weigh less (except the baby - that would be a problem!). I'm feeling & looking much better. At least her plan feeds the mind & body as comfort food & chocolates are part of the weekly menu. Thanks Theresa! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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