Gluten and Refined Sugar Free STP (Sticky Toffee Pudding)
While discussing the top desserts people would like to have a more guilt-free version of, STP came at the top of the list and you can thank my friend who is a fan of STP and abbreviations for the initialism, as well as for the final push towards this decadent pudding, which is actually the most light and delicate version of an STP I have ever had but that amazingly rich toffee flavour isn't lacking one bit, don't worry. I feel I have reduced the sugar (even though natural) content to the absolute minimum and it still tastes incredible with a wonderful melt in your mouth texture.
My initial trial was certainly paleo friendly but by no means candida friendly, it had so much natural sugar it affected me for a good day afterwards- I had an insatiable hunger I couldn't satisfy no matter what I ate, which led to a florentine gorge session!
You will need 7 dariole pudding moulds for this or you could use a loaf/ brownie tin and divide afterwards.
225g/8oz dates, pitted and chopped
200ml/7fl oz boiling water
100ml/3½oz almond milk
90g/3¼oz organic unsalted butter
3 free-range organic eggs
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
pinch sea salt
For the toffee sauce
50g/3½oz organic unsalted butter
3 tbsp coconut nectar
160ml/8oz coconut cream (this can be bought especially or you can refrigerate coconut milk and scoop out the solids to use as your cream) plus extra for drizzling pleasures
½ tsp vanilla extract
pinch of sea salt
Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper.
To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined.
Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.)
Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar and coconut nectar in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the coconut cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve.
Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra coconut cream to top it off.