Sticky Toffee Pudding
2/3 cups pitted dates, chopped
1/4 tsp baking soda
3/8 cup water
1/2 cup spelt flour*
1/4 cup kamut flour*
1/4 tsp baking powder
1/4 tsp sea salt
1/2 cup sucanat
1 large egg
1/2 tsp vanilla
2 tbsp butter or coconut oil**
1–2 tsp orange rind(optional)
1/2 cup packed organic dark brown sugar
1/3 cup whipping cream or full-fat coconut milk
4 tbsp butter or coconut oil*
Traditional recipes call for the “optional” use of 1 tbsp rum but 1 tsp apple cider vinegar can also be used
Warm the water and pour over half the dates and the baking soda in a bowl. Set aside to cool. Mix the flours, baking powder and salt together in another bowl. Process the remaining dates with the sucanat in a food processor and transfer to a mixer bowl. Meanwhile cream the butter and sucanat together. Process the dates/water mixture until smooth and add to the mixer bowl with the egg, rind and vanilla. Add the dry ingredients and mix it all together until smooth. Grease four 4 oz ramekins or baby bundt pans or a 6″ round baking dish with coconut oil and dust with kamut flour. Placing parchment circles for the bottom of the baking dish or ramekins may help when removing the baked pudding from the dish.
Pour the whole mixture into the baking dish. Cover with foil. Place the pudding(s) in a water bath. A cake pan that is large enough to fit the baking dishes can be used for the water bath. Fill the water bath pan with water so that the level is halfway up the pudding dish or dishes. Bake at 325 degrees F for 40 to 45 minutes or until the pudding is slightly puffed.
To make the toffee sauce, place the sugar and butter in a saucepan and melt together over medium heat, stirring occasionally. Cook for 3 minutes or until it starts to bubble and puff. Slowly add the cream or coconut milk. After the cream is mixed in, lower heat and simmer until frothy (about 1 minute). Remove from the heat and transfer to a bowl. Stir in the rum or vinegar.
To serve, invert each ramekin or bundt onto a dessert plate. Peel off the parchment paper (if used). Pour the sauce over pudding(s). Drizzle toffee sauce on top and serve with Coconut Ice Cream, or Vanilla Ice Cream. If using a 6″ baking dish, remove the pudding from the dish by inverting it onto a plate. Divide into 4 portions and place each on a dessert plate. Pour toffee sauce and serve as above.
*The spelt and kamut flours can be replaced with 3/4 cup of unbleached all-purpose flour if that is more in keeping with your personal taste. For Gluten free: Use 2/3 cup brown rice and 1/4 cup arrowroot or tapioca flour.
** For a more delicious coconut taste, use 1 tbsp organic raw coconut butter or coconut manna plus 3 tbsp. coconut oil
Vegan Option: Egg replacer powder can be used in place of the of the eggs or 1 tbsp. ground flax plus t tbsp water.