Sticky toffee pudding
Sticky toffee pudding (Paleo, AIP, low FODMAP, dairy free, gluten free, egg free)
I thought I would attempt a sticky toffee pudding for my husbands birthday. I had visions of turning out a perfect sponge, dense enough to hold up to copious amounts of sweet rich toffee, interspersed with chewy crystallised 'dates'. I can only assume I was being guided by some kind of mystical culinary gods because against all odds, thats exactly what I made. When I took my first mouthful I was close to tears. It's probably been a good 6 years since i've eaten a sticky toffee pudding. Although AIP, low FODMAP, gluten and dairy free, this is decadent. Yes, it contains superfoods such as tigernuts and coconut oil, but this is definitely one to reserve for special occasions. I know its definitely on my Christmas baking list.
I used a 15 inch bundt tin, but you could make this in a standard cake tin or smaller pudding moulds. I was just trying to be fancy.
For the pudding
1 cup of arrowroot powder
2 cups of tigernut flour
1 teaspoon of vanilla powder (see below for AIP compliant version I use)
1 level teaspoon of bicarbonate of soda
A pinch of salt
A dessert spoon of lemon juice
1/4 cup of melted coconut oil plus one tablespoon
1/4 cup of maple syrup
2 gelatin eggs
1 cup of tigernut milk
For the sticky toffee sauce
1/2 cup of maple syrup plus a tablespoon
1 and 1/2 cups of tigernut milk
A quarter cup of coconut oil
A pinch of salt
For the dates
If you are AIP only you will be able to add dates to the batter as you would a normal sticky toffee pudding. For this use 75g of chopped, pitted dates.
For a low FODMAP alternative you will need:
1 medium sweet potato peeled and diced into 1 cm thick discs (this is a low fodmap portion per slice - alternatively you could use a sweet squash)
2 dessert spoons maple syrup
1 tablespoon coconut oil
Preheat your oven to 200 degrees, 180 fan assisted
To make the low FODMAP 'dates'
Place your sweet potato discs onto an oven tray and drizzle with the maple syrup and coconut oil. Bake these in the centre of the oven for 35 minutes, turning frequently and ensuring the potatoes are coated in the oil and syrup. Once baked and caramelised remove from the oven and chop into small pieces - about 1/2 cm. Leave these to one side.
If you are using dates, place in a small saucepan over a medium/low heat. Cover with 75ml water and let the water come to a simmer. Cook until the dates are mushy and have absorbed all the water.
To make your sponge, sift all your dry ingredients into a large mixing bowl and combine.
In a separate bowl add your lemon juice, coconut oil, maple syrup and milk.
In another bowl you need to make your gelatin eggs. Add 9 tablespoons of warm water and two tablespoons of gelatin powder (link below) Whisk immediately to ensure the gelatin does not clump together. Transfer the eggs to your wet ingredients and whisk thoroughly, incorporating all the liquids.
Gradually pour your wet ingredients in to the dry, gently folding the flour as you go. You should have a fairly thick pudding batter - not too runny, but not overly dense. Once you have fully combined all the sponge ingredients, stir through your dates or caramelised potatoes.
Spoon the batter into your cake tin and place this in the centre of the oven for 25 minutes until golden brown and firm to touch. The most important thing now is that you can scrape any remaining uncooked batter out of the bowl and lick the spoon like you did when you were a kid. It tastes EXACTLY the same.
While your pudding is cooking you can make your toffee sauce.
Add your coconut oil, maple syrup, salt and half a cup of tigernut milk to a medium saucepan and whisk together throughly. Turn the heat to medium low. The mixture will start to warm and thicken. Keep whisking frequently for 15 minutes until you have a reduced, rich bubbling thick caramel. At this point add in the rest of the tigernut milk and turn the heat up. You want to keep it bubbling and keep whisking until it reduces down and turns a rich toffee colour. This should take around about 8 more minutes.
Once your cake is cooked through, remove from the oven to serve immediately with the hot toffee sauce. Alternatively, you can let the cake cool in the pan to serve later. If using later, re-heat your sponge by wrapping it in foil and warming through in the oven for 12 minutes. You can always reheat the toffee sauce over the hob.
This pudding will keep for up to three days, but is best served warm.
Thank you, Thank you!
Hi Naomi! Thank you so much for your feedback! This is great news, so glad you found my recipe :) please let me know how you got on with it and hope everyone had a great time at camp!
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This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.