Category Archives: Puddings

Dairy free sticky toffee pudding, for 10

If you thought that dairy free = healthy, I’m about to show you how dairy free can be really quite indulgent. 

Don’t make this every week. Don’t even make this every month. This is a one off super sweet treat only for special occasions. 

I made this in Spain for my mum’s birthday. We had the whole family there plus my mum’s cousin, totalling 10. It’s a really easy dessert to make for a lot of people, and because it takes a while in the oven, you can put it in before you sit down for dinner and it’ll be ready after your main course (+a little pause). 

Unfortunately I was more keen on eating it than taking photos, so we’ve just got a badly lit holiday snap.   

  

  
  
Sticky Toffee Pudding based on this recipe from BBC food

For the pudding 

  • 350g dates, chopped 
  • 350ml boiling water
  • 2tsp vanilla extract
  • 2tsp bicarbonate of soda (or baking powder)
  • 350g self raising flour
  • 4 eggs
  • 100g dairy free margarine (like pure)
  • 280g soft brown sugar

For the sauce

  • 200g brown sugar 
  • 60g dairy free margarine
  • 250 – 300ml coconut milk (if it’s seperated in the can give it a good stir)

Preheat the oven to 140’c (fan). Grease a large oven dish, I think mine was about a 30cmx18cm oval. It was the biggest one we had! 

Put the dates in a bowl and pour the boiling water over and leave to sit.

Beat together the flour, eggs, margarine and sugar with an electric mixer until well mixed. It will look like a stiff cake batter. 

Add the bicarb and vanilla extract to the dates, let it fizz. Then add the whole lot (yes all the water too) to the cake mixture. Stir in but don’t over mix. It will look like a strange, runny cake mix with bits of dates. This is right! 

Pour the mix into the oven dish and bake for 50 mins – 1hr until risen and springy to the touch, and a skewer comes out clean. You can leave it to the side at this point until you are ready to serve it. 

Make the sauce by putting all the ingredients in a small saucepan and bringing to the boil. Reduce the heat and let it simmer for a few minutes until thickened to pouring sauce consistency. If it goes a bit too thick, you can add some more coconut milk. 

Turn the oven up to high or turn on the grill. Pour over enough sauce to cover the sponge and put back in the oven/grill for a few minutes until the sauce is bubbling. 

Serve with the remaining sauce and dairy free ice cream. 

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Pastry Challenge – Cookie Crusted Profiteroles with Chocolate Sauce

I mentioned last week that my sister had challenged me to open the enormous Professional Pastry Chef book at a random page and bake whatever was on that page. Well, I took up the challenge and opened the book at random at…… a contents page. On the second opening I fell upon Cookie crusted profiteroles with chocolate sauce. This looked really easy, it only had about 4 ingredients! Then I realised that three of those ingredients were actually other recipes which I would have to make. It seems like a daunting and complicated recipe, but if you make sure you have everything you need and take it step by step it’s actually quite simple.

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(Almost) Healthy Chocolate Souffles

I made chocolate souffles! I am so proud of myself, I always thought they were pretty much the holy grail of baking and I’ve succeeded! At the end of a tiring day, a low fat chocolate souffle and a large glass of wine is just what I need!

They’re actually pretty easy to make, if you’re happy with whisking eggs to soft and stiff peaks you should be fine. I halved this recipe and made them in three ramekins, the texture is half moussey and half cakey, just perfect!

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