cupcakemam Gluten-Free & Dairy-Free
This sticky toffee pudding is the best sticky toffee pudding you will ever taste. When I stopped eating dairy I thought my favourite dessert was something I’d never be able to eat again, or at least never have a good sticky toffee pudding again. Then I made this and it is now my absolute favourite dessert.
My dadis celiac so I decided to make it gluten free and it is still absolute perfection. Sticky Toffee Pudding will never be the same again.
Scroll down to get to recipe!
Top tips for the best sticky toffee pudding-
Plant Cream – I use this plant cream in place of double cream for absolutely every recipe that calls for double cream. It’s absolutely amazing. It hasn’t failed me yet.
What you’ll need-
Sauce
- 150ml Plant Cream
- 75g Dark Brown Sugar
- 75g Light Brown Sugar
- 75g Butter/Dairy free baking block
Cake
- 150g Butter/Dairy free baking block
- 200g Light Brown Sugar
- 200g Gluten Free Self Raising Flour
- 3 Large Free Range Eggs
- 1 tsp Vanilla Essence
Method
- Firstly to make the sauce melt in a saucepan the butter and sugars for the sauce. Stirring regularly.
- When fully melted, add in the double cream and stir until combined.
- Pour sauce into a large dish and set aside to cool.
- To make the cake add butter and sugar to a mixing bowl, whisk together until mixture is creamy.
- Add in eggs, vanilla and flour, and whisk together.
- When mixture if fully combined spoon mixture into the sauce mix, ensuring an even spread across the sauce.
- Add the dish to a deep tray and half fill the tray with water.
- Add a lid or foil to the dish and cook for around 45 minutes at 200C.
- Serve immediately!
Pair with this delicious creamy coffee ice cream for the perfect treat.
