Low FODMAP Recipes Flourless chocolate cake Low FODMAP Desserts  Gluten Free Sticky toffee pudding

Ingredients


For the sponge

1 rounded tsp bicarbonate of soda

50g/2oz salted lactose free butter

pinch salt

75g/2½oz demerara sugar

75g/2½oz molasses sugar

2 free-range eggs

175g/6oz gluten free self-raising flour

1 tsp vanilla extract

butter, for greasing

For the sticky toffee topping

250ml/9fl oz lactose free double cream

80g/3oz lactose free butter

80g/3oz molasses sugar

For the extra sauce

300ml/10fl oz lactose free whipping cream

50g/2oz molasses sugar

50g/2oz salted lactose free butter

lactose free double cream, to serve


Preparation method


Preheat the oven to 180C/350F/Gas 4.

Measure out all the ingredients for the sponge.  Blend the mixture in a food processor until nearly smooth.

Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.

Preheat the grill to medium. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.

Place the sticky toffee pudding under a moderate grill until bubbling.

To serve, spoon the pudding into individual bowls and pour around the extra sauce.

Recipe adapted from: Good Food