Vickys Sticky Toffee Pudding, GF DF EF SF NF
Vickys Sticky Toffee Pudding, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys sticky toffee pudding, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Sticky Toffee Pudding, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Sticky Toffee Pudding, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have vickys sticky toffee pudding, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Sticky Toffee Pudding, GF DF EF SF NF:
  1. Make ready Cake
  2. Take 200 grams pitted dates
  3. Prepare 185 ml coconut milk
  4. Get 100 ml water
  5. Make ready 1 tsp bicarb of soda / baking soda
  6. Prepare 100 grams soft brown sugar
  7. Take 50 grams dairy-free spread / butter
  8. Take 175 grams gluten-free / plain flour
  9. Make ready 1/4 tsp xanthan gum if using gf flour
  10. Take 2 tsp baking powder
  11. Take 1/4 tsp ground ginger
  12. Prepare 1/4 tsp ground cinnamon
  13. Make ready 1 pinch ground nutmeg
  14. Take Toffee Sauce
  15. Take 100 ml golden syrup, recipe in my profile if needed
  16. Make ready 200 grams soft brown sugar
  17. Prepare 25 grams dairy-free spread / butter
  18. Take 1 tsp vanilla extract
  19. Get 100 ml coconut milk
Steps to make Vickys Sticky Toffee Pudding, GF DF EF SF NF:
  1. Quarter the dates and add to a saucepan with the milk and water. Simmer a minute until the dates have softened
  2. Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool
  3. Preheat the oven to gas 5 / 190C / 375°F and line a 20cm square cake tin with baking paper
  4. Cream the spread and sugar together until light and creamy then stir in the cooled date mixture
  5. Add the flour and spices and fold in
  6. Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed
  7. In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes
  8. Let cool slightly then stir in the cream
  9. Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven. Serve the other half in a jug so everyone can add extra if they'd like
  10. Cut into squares and serve warm with free-from custard, ice cream or cream recipes from my profile

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