Steps to Prepare Thomas Keller Vickys Sticky Toffee Pudding, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys sticky toffee pudding, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Sticky Toffee Pudding, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vickys Sticky Toffee Pudding, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys sticky toffee pudding, gf df ef sf nf using 19 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Sticky Toffee Pudding, GF DF EF SF NF:

1. Get Cake
2. Get 200 grams pitted dates
3. Take 185 ml coconut milk
4. Get 100 ml water
5. Make ready 1 tsp bicarb of soda / baking soda
6. Get 100 grams soft brown sugar
7. Make ready 50 grams dairy-free spread / butter
8. Take 175 grams gluten-free / plain flour
9. Take 1/4 tsp xanthan gum if using gf flour
10. Get 2 tsp baking powder
11. Get 1/4 tsp ground ginger
12. Make ready 1/4 tsp ground cinnamon
13. Make ready 1 pinch ground nutmeg
14. Prepare Toffee Sauce
15. Make ready 100 ml golden syrup, recipe in my profile if needed
16. Take 200 grams soft brown sugar
17. Make ready 25 grams dairy-free spread / butter
18. Take 1 tsp vanilla extract
19. Prepare 100 ml coconut milk

Steps to make Vickys Sticky Toffee Pudding, GF DF EF SF NF:

1. Quarter the dates and add to a saucepan with the milk and water. Simmer a minute until the dates have softened
2. Take the pan off the heat, stir in the bicarb of soda (it'll froth up) and set aside to cool
3. Preheat the oven to gas 5 / 190C / 375°F and line a 20cm square cake tin with baking paper
4. Cream the spread and sugar together until light and creamy then stir in the cooled date mixture
5. Add the flour and spices and fold in
6. Spoon into the tin and bake for 30 minutes, the top of the sponge should spring back when gently pressed
7. In a pan, melt together the syrup, sugar, spread and vanilla and simmer without stirring for 5 minutes
8. Let cool slightly then stir in the cream
9. Poke some holes in the top of the cake with a knife and pour half of the toffee sauce over the cake surface when it comes out of the oven. Serve the other half in a jug so everyone can add extra if they'd like
10. Cut into squares and serve warm with free-from custard, ice cream or cream recipes from my profile

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