Bron’s Sticky Toffee Slice

The lovely Bron Bradshaw has come up trumps again with this delightful take on sticky toffee pud – read more from Bron and try the recipe for yourself here…

gluten-free sticky toffee slice

With less than a month until Christmas, it is cold and dark outside and it’s a great time to get you and your family baking some deliciously warm and comforting puddings.

Sticky Toffee is the perfect choice for those warm and cosy evenings and to make everyone smile.

It’s so quick to make and the ingredients are simple and easy to get hold of. Dates are a great store cupboard staple for quick snacks on the go and they keep for ages. This is one recipe I know that I always have the ingredients for!

My recipe makes 2 good sized puddings and it freezes really well. How about making them in a square cake tin to make a Sticky Toffee Slice? It is very handy to get a portion out for yourself to take to your family Christmas lunch or to tuck into when everyone is eating leftover Christmas puddings which you usually can’t eat!! It really is a great recipe and with Juvela Gluten Free Mix, you really cannot tell that it is gluten free too!

Sticky Toffee Pudding Recipe

Ingredients:

  • 255g chopped dates
  • 385mls boiling water
  • 1 ½ tsp bicarbonate of soda
  • 85g butter
  • 255g caster sugar
  • 2 small eggs
  • 1 ½ tsp vanilla extract
  • 300g Juvela Gluten Free White Mix
  • 1 ½ tsp baking powder
  • Frosting:
    • 170g butter
    • 385mls double cream
    • 285g soft brown sugar
  • Fudge or toffee pieces for decoration (optional)

Method:

  • Preheat the oven to 190’C and grease and line 2 square cake tins.
  • Soak the dates in the boiling water and bicarbonate of soda.
  • Cream the butter and the caster sugar together until light and fluffy.
  • Add the beaten eggs and vanilla extract and mix until smooth.
  • Fold in the Juvela White Mix and baking powder.
  • Carefully mix in the dates and water to they don’t splash. The mixture is very runny.
  • Pour the mixture into the cake tins and bake in the oven for about 30 minutes until well risen, dark golden brown in colour and a skewer comes out clean.
  • Leave to cool while making the sauce.
  • In a small pan, melt the butter and mix in the cream and soft brown sugar. Boil for about 2 minutes. You can pour it over the cake while it is still warm or leave to cool in the fridge and then use to pipe onto the slice once it has firmed up. Decorate with fudge or toffee pieces.
  • Freeze whole or cut the cake into squares and then freeze in individual portions.

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