Gluten-free-sticky-toffee

Gluten-free orange and pistachio sticky toffee pudding

This gluten-free dessert from Briony Williams is just as soft and fluffy as a standard version

By , 30 April 2019

(2 votes)

Gluten-free orange and pistachio sticky toffee pudding
  • 45 Mins

  • Serves: 12

Nutritional Info
Each 121g serving contains
  • Energy

    1514KJ

    362KCAL

    18%
  • Fat

    16.9g

    med

    24%
  • Saturates

    5.0g

    med

    25%
  • Sugars

    26.6g

    med

    30%
  • Salt

    0.46g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1251kJ/299kcal.
Ingredients
  • For the orange sauce
  • 50g Asda Best for Baking Cakes, plus extra for greasing
  • 150g demerara sugar
  • 75ml orange juice
  • Zest 1 orange
  • 50ml single cream
  • 4tsp cornflour
  • For the sponge
  • 250g Asda Free From Self Raising Flour
  • 200g demerara sugar
  • 150ml milk
  • 100ml orange juice
  • Zest 1 orange
  • 2 large eggs
  • 120g Asda Best for Baking Cakes, melted
  • 100g pistachios, chopped
  • 250g Medjoul dates, pitted and chopped
Method
  • Preheat the oven to 180C/160C Fan/Gas 6. Grease a 26cm x 18cm baking dish.

  • Put all the ingredients for the sauce in a pan and heat until melted. Gently bring to the boil over a low heat, then simmer for 5 mins until thickened into a sauce.

  • For the sponge, whisk the flour and sugar in a bowl.

  • In another bowl, mix the milk, orange juice and zest, eggs and melted Best for Baking Cakes.

  • Pour the wet ingredients into the dry ingredients; whisk lightly until just combined, then fold in the pistachios and the dates.

  • Pour half the orange sauce into the baking dish; add the batter to cover it. Bake for 30 mins until firm.

  • Heat the remaining orange sauce in a pan. Pour over the sponge to serve.