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Makes ~ 15 squares on a tray of 12x8 inches or a 22 cm round cake
Prep ~35 min | Baking ~30 min | Total ~90 min
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200 g dates 25 g walnuts 25 g mixed candid or dried fruits 150 ml boiling water 175 g gluten free self-raising flour 1 tbsp bicarbonate soda 85 g coconut oil 140 g demerara or muscovado sugar 2 tbsp black treacle 100 ml almond, coconut or oat milk 1 tsp vanilla extract 175 g light muscovado sugar 50 g coconut oil 100 ml coconut milk ( the cream only) 1 tbsp black treacle 200 g dates 25 g walnuts 25 g mixed candid or dried fruits 150 ml boiling water 175 g gluten free self-raising flour 1 tbsp bicarbonate soda 135 g coconut oil 140 g demerara sugar (or exchange for light muscovado) 175 g light muscovado sugar 3 tbsp black treacle 100 ml almond, coconut or oat milk 100 ml coconut milk (the cream only) 1 tsp vanilla extract
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To make your pudding sticky you need to get the toffee inside the pudding.
If you don't fancy making this the hipster/millennial way here are some ingredients that you can swap back to normal everyday store cupboard items: Gluten free self-raising flour ➼ Self-raising flour Coconut oil ➼ Unsalted butter Almond, coconut or oat milk ➼ Full fat milk Coconut milk (the cream only) ➼ Double cream Candid or dried fruits ➼ Dates or Walnuts
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