If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This gluten free Sticky Toffee Pudding is perfect for when you have the desire for a really sweet and delicious classic pudding.
275g Glutafin Gluten Free Select Multipurpose White Mix
200g ready to eat dates
200ml boiling water
50g melted butter
175g dark muscovado sugar
1 tbsp golden syrup
2 tbsp black treacle
1 tsp vanilla extract
1 tbsp bicarbonate of soda
2 medium eggs
150ml double cream
25g butter
50g muscovado sugar
2 tbsp black treacle
1 tsp vanilla extract
Sprinkle with pecan nuts
Electric mixer
1. Place dates and water in a large covered bowl and microwave for 2 -3 minutes to soften.
2. Leave to stand for 10 minutes and then mix to a paste with a fork.
3. Pre-heat oven to 220° C / Gas mark 7
4. Grease baking tray or containers well with melted butter and sprinkle with a little flour mix to coat.
5. Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.
6. Pour into the prepared tray or divide between 8 – 10 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.
7. To make the sauce gently warm ingredients together on the hob, until simmering.
8. Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.
275g Glutafin Gluten Free Select Multipurpose White Mix
200g ready to eat dates
200ml boiling water
50g melted butter
175g dark muscovado sugar
1 tbsp golden syrup
2 tbsp black treacle
1 tsp vanilla extract
1 tbsp bicarbonate of soda
2 medium eggs
150ml double cream
25g butter
50g muscovado sugar
2 tbsp black treacle
1 tsp vanilla extract
Sprinkle with pecan nuts
Electric mixer
1. Place dates and water in a large covered bowl and microwave for 2 -3 minutes to soften.
2. Leave to stand for 10 minutes and then mix to a paste with a fork.
3. Pre-heat oven to 220° C / Gas mark 7
4. Grease baking tray or containers well with melted butter and sprinkle with a little flour mix to coat.
5. Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.
6. Pour into the prepared tray or divide between 8 – 10 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.
7. To make the sauce gently warm ingredients together on the hob, until simmering.
8. Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.