Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.
3. In a large mixing bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the date mixture, until everything is well combined.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
9. Remove the pudding from the oven and let it cool in the pan for 10 minutes.
10. Invert the pudding onto a serving plate and remove the parchment paper.
11. Serve warm with your favorite toppings.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 16g
Carbohydrates: 49g
Protein: 4g
Sodium: 320mg
Sugar: 34g
Fiber: 3g
Substitutions for ingredients:
- You can use coconut sugar instead of brown sugar.
- Almond flour can be used instead of gluten-free all-purpose flour.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top the pudding with whipped cream or ice cream.
- Drizzle caramel sauce over the pudding before serving.
Tips and tricks:
- Make sure the dates are chopped finely to ensure they blend well with the batter.
- Use room temperature eggs and butter for best results.
- To make the pudding extra moist, poke holes in the top with a toothpick and pour caramel sauce over it while it's still warm.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in the microwave for 20-30 seconds or until warm.
Presentation ideas:
- Serve the pudding on a decorative plate with a dusting of powdered sugar.
Garnishes:
- Top the pudding with fresh berries or a sprig of mint.
Pairings:
- Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
- Vanilla ice cream or whipped cream would pair well with this dessert.
Troubleshooting advice:
- If the pudding is too dry, try adding more dates or a tablespoon of milk to the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
- Sticky toffee pudding is a traditional British dessert that dates back to the 1970s.
Flavor profiles:
- This dessert is sweet and rich with a caramel-like flavor.
Serving suggestions:
- Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
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Region: British
Taste: Rich, Sweet, Caramelized, Moist, Buttery