Gluten-Free Mini Sticky Toffee Puddings
This gluten-free Sticky Toffee Pudding is a great option for those who want to celebrate the holidays (or anytime) with an indulgently sweet treat that everyone can enjoy.
Servings: 18 servings
Calories: 316kcal
Equipment
- small saucepan
- food processor
- mixing bowl with the paddle attachment (a handheld mixer works fine)
Ingredients
For the Puddings:
- ½ cup unsalted butter at room temperature
- 2 cups Gluten Free Flour Blend add ½ teaspoon xanthan gum or gum-free baking binder if your blend does not contain it.
- ½ cup water
- ½ cup brandy
- 8 ounces Medjool dates (or any kind of dates, pitted)
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup dark brown sugar packed
- 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 dark brown sugar packed
- 4 tablespoon unsalted butter cut into pieces, at room temperature
- ¼ cup brandy
Instructions
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, 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 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 F 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.
Notes
This recipe also works beautifully with a mix of 50% dates & 50% prunes.
A Recipe Conversion from an original by Gingerbread Bagels
Nutrition
Calories: 316kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 100mg | Potassium: 177mg | Fiber: 2g | Sugar: 33g | Vitamin A: 478IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg