Sticky Toffee All-in-one Pudding

Just the sound of it makes you hungry. Sticky Toffee Pudding, is there anything more comforting than that? Yum. I am not going to lie and say this is an origional idea of mine, all  credit for that goes to Bill Granger and his delicious and inspired Banana Butterscotch Pudding. Anyway, I remembered watching it on his show and just knew I had to try a sticky toffee pud version.

 This cake/pud is lovely hot or cold. The sauce thickens more on cooling and I have to admit to eating it for my breakfast the day after baking. I am unashamed it was gorgeous. Without further ado and since it has been requested by a number of people, here is the recipe;

Sticky Toffee All-in-one Pudding

Dry Mix;

• 150g self raising flour
• a pinch of salt
• 2 tsps baking powder
• ¼ tsp cinnamon

Wet mix;

• 100g light brown sugar
• 3 tbsp black treacle
• 225ml rice milk
• 85g unsalted butter, melted
• 125 ml (1/2 a tea cup) apple puree mixed with ½ tsp baking powder (to replace 1 egg)
• 140 g soft brown sugar
• 125ml golden syrp
• 250 ml  boiling water
• 200g chopped dates

Preheat the oven to 180°C

1. Sift the dry ingredients into a large bowl.
2. Mix the wet ingredients into another bowl until combined.
3. Add the wet mixture to the dry mixture and mix until everything is nicely combined.
4. Pour into a glass casserole or lasagna type dish and set aside.
5. Next make the sauce; place the chopped dates, brown sugar, golden syrup and water in a small pot and bring to a boil.
6. Pour slowly over the sponge mixture it doesn’t matter if it looks a mess now, it will separate as it cooks.
7. Bake for 30 – 40 minutes or until cooked through when tested with a skewer.
8. Serve with some vanilla dairy free ice cream. Yummo! 🙂