Gluten-Free Sticky Toffee Pudding by Welleasy

Ingredients

• 225g (about 8) pitted Medjool dates
• 260ml (1 cup + 2 tbsp) boiling water
• 190g (1.5 cups) cassava flour
• 150g (3/4 cup) coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 120g (1/2 cup) melted butter
• 80ml (1/3 cup) milk of choice
• 1 tsp molasses
• 2 large eggs
• 2 tsp apple cider vinegar (ACV)
• 70g (1/3 cup) plain yogurt
• 60ml (1/4 cup) maple syrup
• 2 tsp molasses (for sauce)
• 1 tbsp corn flour (for sauce)

Instructions

1. Preheat oven to 175°C (350°F). Grease a 9-inch round baking tin or a 7-inch deep-dish tin.
2. Place the pitted Medjool dates in a bowl and pour the boiling water over them. Let soak for 30 minutes.
3. In a medium bowl, whisk together the dry ingredients: cassava flour, coconut sugar, baking soda, and salt.
4. In a separate large bowl, whisk together the melted butter, milk, 1 tsp molasses, eggs, and apple cider vinegar until well combined.
5. Drain the soaked dates, reserving the soaking liquid, and blend them with about half of the reserved soaking liquid until you have a smooth puree.
6. Add the dry ingredients to the wet ingredients and mix gently until just combined.
7. Stir in the date puree until evenly incorporated into the batter.
8. Pour the batter into the prepared baking tin and spread evenly.
9. Bake for 25 minutes at 175°C (350°F).
10. Reduce oven temperature to 160°C (320°F) and continue baking for another 10 minutes, or until a fork inserted into the center comes out clean and the pudding is golden brown.
11. While the pudding bakes, prepare the sauce: In a small saucepan, whisk together the yogurt, maple syrup, 2 tsp molasses, and corn flour until smooth.
12. Heat the sauce mixture over low heat, stirring constantly, until it thickens to a pourable consistency. Be careful not to boil.
13. Once the pudding is baked, let it cool slightly in the tin before inverting onto a serving plate. Drizzle generously with the warm sauce.
14. Serve warm.