Soft Brown Sugar
This popular sugar is used...
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Desserts
Gluten Free Sticky Toffee Puddings
15 mins
30 mins
Easy
12
Sticky toffee puddings are always a crowd-pleaser! Try these cute individual serves (drenched in a toffee sauce, of course) as an alternative to a traditional Christmas pudding.
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- Ingredients
- Method
Ingredients
- 250g pitted dates, chopped
- 200ml water
- 100ml full-fat milk
- 100g butter, softened
- 100g Chelsea Soft Brown Sugar
- 3 eggs
- 2 Tbsp Chelsea Honey Maple Flavoured Syrup
- 175g gluten free flour
- ½ tsp gluten free baking powder
- 1 tsp vanilla bean paste
- ¼ tsp flaky sea salt
Sticky Toffee Sauce
- 100g Chelsea Soft Brown Sugar
- 100g butter
- 125ml cream
Chelsea Products in Recipe
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
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Method
Preheat oven to 180°C bake (160°C fan bake). Grease 6 pudding moulds (or use silicone moulds).
Place dates and water in a saucepan and bring to the boil. Simmer for 5 minutes to allow the dates to soften. Blitz the date mixture in a food processor until well blended. Add the rest of the pudding ingredients and blitz again until well combined.
Pour the mixture into the moulds (they should be around 3/4 full) and bake for 25 minutes (a skewer inserted into the centre should come out clean). Rest for 2 minutes, then transfer to a cooling rack.
Sticky Toffee Sauce : To make the sauce, combine Chelsea Soft Brown Sugar, butter and cream in a saucepan and cook until sugar has dissolved. Heat for a few more minutes until it darkens slightly, then serve with sticky toffee puddings.
Tip: freeze dates for 30 minutes before chopping - they will be easier to cut.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Honey Maple Flavoured Syrup
Chelsea Honey Maple...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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