27/31 Best pudding in the world

27. Post your favourite recipe

My most favourite recipe at the moment can be found on page 140 of Jordan and Jessica Bourke’s book, The Guilt-free Gourmet, for their sticky toffee pudding. My flatmates and I made it this Sunday, and were not disappointed in the slightest. It’s a really simple recipe with incredible results, so I highly recommend that EVERYONE gives it a go!

IMG_3662

For the pudding

  • 225g/8oz dates pitted and chopped
  • 200ml/7fl oz boiling water
  • 100ml/3½oz rice milk
  • 90g/3¼oz dairy-free butter (such as sunflower spread)
  • 150g/5½oz coconut palm sugar
  • 3 free-range eggs
  • 2 tbsp date syrup
  • 180g/6oz gluten-free flour or rice flour, plus extra for flouring the moulds
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract

For the toffee sauce

  • 100g/3½oz dairy-free butter (such as sunflower spread)
  • 175g/6oz coconut palm sugar
  • 1 tbsp blackstrap molasses
  • 100ml/3½oz maple syrup
  • 230ml/8oz soy cream, plus extra to serve
  • ½ tsp vanilla extract
  • pinch of sea salt
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