Sticky Toffee Pudding
8 oz packed pitted dates, chopped
2 c. water
1 1/2 tsp baking soda
2 c. all purpose gluten-free flour (I like King Arthur)
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
3/4 stick (6 tbsp) unsalted butter, softened (organic/grass-fed if possible) *
1 c. coconut sugar *
3 large eggs *
6 Tbsp. ghee or unsalted butter *
1 cup coconut sugar *
1 c. coconut milk (full fat)
1/2 tsp vanilla
1/4 c. 100% apple juice or rum
Splash of almond extract (if using apple juice)
*Recommend using organic ingredients, if possible.
Preheat over to 375 degrees and grease/flour an 8 in square baking pan (2 in deep), knocking out excess flour. If you have excess batter put in a small loaf pan; do not over fill the 8” pan.
Add water to a 1 ½ to 2 qt saucepan and bring to a boil. Immediately add the chopped dates and then reduce to simmer for 5 minutes, uncovered.
Remove date mixture from heat and stir in baking soda (mixture will foam) and let stand for 20 minutes.
While mixture is standing, combine the dry ingredients into a bowl (flour, baking powder, ginger and salt.) and set aside.
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined.
Bake at 375 degrees for 30-35 minutes or until toothpick comes out clean.
While pudding is cooling make the sauce. In a 1 1/2 to 2-quart heavy saucepan melt ghee over moderate heat and add coconut sugar. Bring mixture to a boil, stirring occasionally, and then stir in coconut milk and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Add a few spoonfuls sauce to the cake after it's done cooking (optional).
Cut warm pudding into squares and serve with warm sauce.