Individual Sticky Toffee & Walnut Puds

Adapted from a recipe in Essentials magazine. These puds are easy to make, delicious, and look impressive. They are dairy-free and I also made a gluten-free batch by substituting the self-raising flour with 1/3 potato starch, 1/3 buckwheat (or chickpea) flour and 1/3 brown rice flour. It is not necessary to add gluten-free baking powder as there is enough bicarbonate of soda.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 individual puds

Ingredients

• FOR THE PUDDINGS

• 225  g self-raising flour
• 1 1⁄2 teaspoons bicarbonate of soda
• 75  g butter, softened
• 150  g light brown sugar
• 1 1⁄2 tablespoons molasses (or black treacle)
• 1  tablespoon golden syrup
• 1  teaspoon vanilla extract
• 3  medium  free-range eggs
• 150  g dried dates, chopped

• FOR THE SAUCE

• 150  g demerara sugar (or muscovado)
• 50  g butter
• 200  ml  dairy free  cream (e.g. Orley Whip Cook n Bake)
• 1  teaspoon molasses (or treacle)
• 50  g walnuts, roughly chopped, toasted optional (or pecans)

Directions

1. Heat the oven to 180ºC. Put ALL THE INGREDIENTS FOR THE PUDDINGS into a processor and whizz until combined and smooth. Divide between 6 x 175ml greased pudding moulds. Bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
2. Heat ALL THE SAUCE INGREDIENTS (except the nuts) in a pan, stirring until thick and smooth. Turn out the puds, make a hole in the middle of each and pour the sauce over, filling the middle and allowing some to drizzle over. Top with the WALNUTS and serve with dairy-free ice-cream or custard.