- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Enjoy a gluten-free version of sticky toffee pudding. Soaking the dates in coffee adds a gorgeous deep, roasted caramel flavour to the sponge
Ingredient:
- 125g salted butter, softened, plus extra for the tin
- 225g pitted medjool dates, finely chopped
- 200ml coffee, made with 1 tbsp instant espresso powder
- 150ml whole milk
- 1 tsp bicarbonate of soda
- 225g light brown soft sugar
- 250g gluten-free self-raising flour
- 1 tsp ground mixed spice
- ΒΌ tsp xanthan gum (optional)
- 3 medium eggs, beaten
- ice cream, cream or custard, to serve
- 300ml double cream
- 50g salted butter
- 100g light brown soft sugar
- 75g dark muscovado sugar
- 1 tsp espresso powder
