When I was living in England (back when I was eating gluten, dairy, and lots of sugar), there were a few foods that I couldn’t really resist. Sunday roasts, the quintessential fish and chips, beer battered anything, local made gelato, and of course – sticky toffee pudding.
It just so happens that The Boy doesn’t like chocolate. What?!?! Oh how the god’s mock me… What do you make someone for valentines day if they don’t like chocolate! (Because of course I wanted to eat some too :D).We frequent a little local pub here in PA because they have the most amazing traditional English dishes. The Boy will sometimes indulge himself with the sticky toffee pudding, so I thought this was my chance to impress him with one of his favorite desserts.
When I found a good recipe for sticky toffee pudding, of course it was laden in sugar, gluten, and milk. Part of me thought to make it that way, just to make sure The Boy was ‘awed’ by me. But the greedy goblin inside won this one and so I made it ‘my’ way.
Disclaimer: this is only refined sugar free. It contains evaporated cane juice in the sauce. Mind you, the cake is extremely good without the sauce!
English Style Sticky Toffee Pudding
1/2 cup white rice flour
1/2 tapioca flour
1 tbs corn starch
1 tsp baking powder
3/4 cup pitted dates
1 1/4 cup boiling water
1 tsp baking soda
1/4 cup corn oil
1/2 cup date sugar
1/4 cup amber agave nectar
1 large egg
1 tsp vanilla extract
The Sauce: (taken from She Let Them Eat Cake)
3/4 cups soy milk
3/4 cups evaporated cane juice
1/3 cups brown rice syrup
1 tablespoon arrowroot powder
Preheat oven to 350 degrees. Spray your baking pan. I used a deep glass dish that was about 9″ in diameter. (It worked perfect because the cake was extra moist!)
Mix together the flours and baking powder. I usually sift my flours and dry ingredients but I forgot this time. It didn’t seem to make a different in the end though. Just use a whisk in stead.
Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside.
In a large mixing bowl beat the egg until fluffy. Then add the oil and beat that in. Next add the date sugar, agave, and vanilla. Then slowly (and gradually) beat in the flour mixture. It got rather thick, so I would clean off the whisk before you add the flour and then use a fork.
Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until ‘pudding’ is set and firm on top, 45 to 50 minutes.
(The following instructions are an adaptation directly from She Let Them Eat Cake – please check out the recipe and her site, its great!)
Pour soy milk, evaporated cane juice, and brown rice syrup a saucepan over medium heat. Mix well (make sure all the sugar granules have dissolved and that the syrup is separated).
Once the mixture begins to boil, separately mix the arrowroot powder and water together until the arrowroot is completely dissolved. Add this to the boiling saucepan and mix in. Leave it on medium heat and stirring occasionally, let it cook for 15 minutes or so.
I did want to note how I cooked the caramel sauce. (Its slightly different.) I didn’t need the caramel to ‘set’, I wanted it to remain runny. So I didn’t cook it as long. Second, I didn’t feel the syrup needed non-dairy butter.
This recipe is a WOW for me. It definitely let me know that life is still gonna be awesome even though I can’t eat a few things that most people can.