If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This gluten free Sticky Toffee Pudding delivers a soft, fluffy sponge and a rich golden toffee sauce a simple, warming treat ideal for any occasion.
For the pudding:
For the sauce:
1. Place dates and water in a large covered bowl and microwave for 2 minutes to soften. Note: if you don’t have a microwave, leave the dates in the boiling water until they soften.
2. Leave to stand for 10 minutes and then mix to a paste with a fork.
3. Pre-heat oven to 220°C /190° Fan/Gas mark 7.
4. Grease and line the baking tray with greaseproof paper or grease individual containers well with some melted butter and sprinkle with a little flour mix to coat.
5. Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.
6. Pour into the prepared tray or divide between 4-6 containers. Bake for 15-20 minutes for individuals or 20–25 mins for a large sponge until the sponge springs back when lightly touched.
7. To make the sauce gently warm ingredients together on the hob, until simmering.
8. Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.
To freeze pudding: Double wrap in Cling film or foil and freeze for up to 3 months in a freezer bag.
For the pudding:
For the sauce:
1. Place dates and water in a large covered bowl and microwave for 2 minutes to soften. Note: if you don’t have a microwave, leave the dates in the boiling water until they soften.
2. Leave to stand for 10 minutes and then mix to a paste with a fork.
3. Pre-heat oven to 220°C /190° Fan/Gas mark 7.
4. Grease and line the baking tray with greaseproof paper or grease individual containers well with some melted butter and sprinkle with a little flour mix to coat.
5. Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.
6. Pour into the prepared tray or divide between 4-6 containers. Bake for 15-20 minutes for individuals or 20–25 mins for a large sponge until the sponge springs back when lightly touched.
7. To make the sauce gently warm ingredients together on the hob, until simmering.
8. Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.
To freeze pudding: Double wrap in Cling film or foil and freeze for up to 3 months in a freezer bag.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.