Sticky Toffee Ginger Pudding

I know. An actual recipe! its been a while, but its getting towards an actual pudding season; the autumn and winter months.¬† The nights start to draw in and the sun begins to shine a little less. Comfort food time. Although having said that, anytime is comfort food time ūüôā

This is a fairly easy recipe to make and bake; add the sauce and hey presto a soft, moist and moreish pudding, fit for any time or day of the week.

I was though lucky enough to have been approached by a company called Global Foods UK who manufacture date products. Who knew? I think largely for the wholesale/trade market, they produce and supply dates, date pastes and date syrups from some of the worlds tastiest dates – Deglet Noir from North Africa and Zahidi from the Middle East. Really easy to use; the paste can be used in much the same way as dates – without the stones! The syrups can be used instead of ‘normal’ refined sugars.¬† There are some health benefits I believe – check their website for their details

Now for research purposes I made a batch of chocolate muffins, substituting out the sugar and using the exact same amount of the date syrup. Like any other liquid sugar substitute it works fine. Mixes fine and cooks just as well.  The problem we have is the taste, its just not the same as sugar.

Now the date paste is another matter. Having made this pudding I can safely say that the paste is really easy to use.¬† Use in the same way you would dates, but the easy bit is that you don’t have to de-stone them!

I used the Deglet Noir date paste which has been put through a 3mm mincer.

Ingredients – enough for 12 people.

For the pudding;

250g date paste/chopped dates

300ml water

70g butter

140g black treacle

170g gluten free self raising flour

2 teaspoons ground ginger

2 eggs

For the sauce;

300ml double cream

160g soft brown sugar

50g butter

Preheat the oven to gas 4, 180c or 160c fan and lightly grease a container that holds at least 1.7L and is c26cm long, c20cm wide and c5cm deep.

First off put the chopped dates (the date paste will still actually need chopping into small pieces, the water, butter and treacle into a saucepan and bring to a slow simmer for 2 minutes. The treacle will soften and the butter will melt and the dates should also soften and absorb the liquids, plus soften to make them easier to mix.

Leave to one side to cool for about 10 minutes, then tip in the flour, ginger and the eggs and beat the mixture together to form a batter.

Pour the batter into the prepared dish and bake for about 40 to 45 minutes, or until an inserted skewer comes out clean. Remove from the oven and cut, whilst hot, into 12 pieces.

Put to one side whilst you make the sauce.

Pour the cream, butter and sugar into a large enough saucepan and bring to a slow boil for another 2 minutes – stirring whilst it heats. The sauce should thicken a little and have a lovely ‚Äėsaucey‚Äô look to it… Pour this over the slightly cooled ginger pudding and serve – on its own or with (more) cream.

 

Gluten Free Brioche Butter Pudding

In my somewhat haste to use up some of the (what appears like anyway) mountain of baking ingredients I seem to acquire, I made a lovely bread and butter pudding with brioche rolls¬†and forgot to take a picture. Or more that I took¬†a picture but was too hungry to pay it much attention before we devoured the pudding!¬† Not giving myself a chance to upload the photos, we just scoffed the lot up! It wasn’t until I had uploaded the photos that I saw my error – too many shadows, poor light and blurry photos.¬† So my great initiative to use up the food on the shelves failed at the first hurdle – as I had to buy some more gluten free Schar¬†Brioche Rolls.. Sad but true.

gluten-free-brioche-puddingSo¬† a second round of bread and butter pudding had to be made (it’s a shame)and everyone had to wait until I have taken the right shot. It was a Sunday pudding, but I was getting ‘that’ photo no matter what, it only left ¬†‘Custard or Cream, Madam?’

Preheat the oven to Gas 3/140c and lightly grease a small pie tin – roughly 23x17x5cm

Ingredients

  • 1 x 4¬†packet of Schar Gluten Free Brioche Rolls
  • butter to spread on the brioche slices
  • 4 eggs
  • 350ml milk (I used semi skimmed)
  • 50g caster sugar
  • 1 teaspoon of vanilla paste
  • 100g dried fruit
  • 50g grated chocolate (dark or milk)

Method

  • Cut the gluten free rolls into about 6 slices and lightly butter, set aside
  • Whisk together the eggs, milk, sugar, vanilla until fully mixed
  • Cover the base of the tin with around half of the butter brioche slices and then scatter with 2/3rd of the dried fruit and 2/3rd of the grated chocolate
  • Cover this with the remaining butter brioche and sprinkle the top with the remaining thirds of dried fruit and grated chocolate.
  • Pour in the whisked egg and milk mix slowly.¬† You’ll find that there will be some left – just let the milk mix soak into the brioche and pour in the rest once it has been soaked in.
  • I then left mine to the soak for a further 10 minutes before putting in the oven on the middle shelf for about 35 minutes – just check for a lovely wobble, firm, but still a little shimmy!
  • Serve (no need to leave for another 20 minutes whilst you take the right photo!) with custard, cream or just as it comes.

If there is some left over – you could eat it cold, or gently warmed in the microwave.

Fancy buying the gluten free brioche rolls from Amazon?

http://amzn.to/2lrQI06

schar-gluten-free-brioche-rolls