Mini Gluten Free Sticky Toffee Puddings

Ingredients

For the Puddings:
½ cup unsalted butter, at room temperature
2 cups Gluten Free Flour Blend
¼ teaspoon xanthan gum
½ cup water
½ cup brandy
8 ounces Medjool dates (or any kind of dates, pitted)
¼ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup packed dark brown sugar
2 large eggs, at room temperature (egg subsititue is ok here, but you may need to add a bit extra)

For the Toffee Sauce:
1 cup heavy cream
1 cup packed dark brown sugar
4 Tablespoons unsalted butter, cut into pieces, at room temperature
¼ cup brandy

Directions

For the Puddings:
Measure out 8 ounces of dates. Cut them in half and take out the pits if they aren't already removed.

Put the dates in a small saucepan with ½ cup of brandy and ½ cup of water. Bring the date mixture to a boil and then reduce the heat to a simmer. Continue to cook the dates for about 5 minutes or until very soft.

Place the soft date mixture in a food processor. Pulse until the dates are completely pureed. Allow the pureed dates to cool completely.

In a bowl, whisk together the Gluten Free flour, xanthan gum, baking soda, baking powder, kosher salt and ground cinnamon. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together ½ cup of softened unsalted butter and 1 cup of dark brown sugar. Mix for about 3-4 minutes until light and fluffy.

Add in 2 large eggs, one at a time (or equavlent egg replacment.)

Now alternate adding the G-Free flour mixture and the pureed dates. Add the flour in 3 batches. Mix to combine but be careful not to overmix. Use a spatula to flow the ingredients together.

Spray a mini cupcake pan liberally with nonstick cooking spray.

Using a cookie dough scooper, scoop the batter into the mini cupcake pan.

Bake at 350 degrees for 16-18 minutes.

(prepare the toffee sauce when the mini sticky toffee puddings are almost done baking)

Once the mini sticky toffee puddings are done baking, take a toothpick and carefully lift each mini sticky toffee pudding. Pour 2 teaspoons of the toffee sauce into the bottom of each cup. Place the mini sticky toffee pudding on top of the toffee sauce.

Let them sit for about 10 minutes. Lay parchment paper down or put a baking sheet under the cooling rack. Then carefully flip the cupcake pan onto the cooling rack.

Pour a teaspoon of the toffee sauce on top of each mini sticky toffee pudding.

For the Toffee Sauce:
Combine the heavy cream, dark brown sugar, and unsalted butter. Bring the mixture to a boil and then reduce the temperature to medium. Continue cooking the mixture for about 4 minutes or so.  Stir the mixture occasionally. Add the brandy and continue cooking for about 3 minutes.

A Recipe Conversion from an original by Gingerbread Bagels