Gluten Free Pastry

Let’s kick off with a British Classic – Sticky Toffee Pudding (yes, it is gluten free)

Today is Mother’s Day here in Hong Kong, but also a day of heavy rain and thunderstorm. Oh well, it could have been worse! At least I have a roof over my head, and better, a kitchen full of gadgets and ingredients that I could mess with!

My husband (Haha I know he will read this!) has a sweet tooth and is very fond of classic puddings from his home country. A sticky toffee pudding specially made gluten free for him on a rainy Sunday evening? Well you it wish I have taken a photo of him demolishing the pudding!

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How did I make it? This recipe is adopted from a few recipes I have been through on various cook books, so it is not something new.

The only risk I took was the gluten free flour mix – I went 1/3 corn starch 1/3 sweet potato flour and 1/3 ground almond. I had no idea if it would work…… Glad it did!

**Pre heat your oven to 180 degrees C**

**Grease a dish – 1.5 to 2 inches deep, 4.5 inches x 5.5 inches**

Step 1

40g softened butter
75g unrefined dark brown sugar

Cream the above ingredients until it’s light and fluffy

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Step 2

One egg (room temperature and whisked)

Beat in egg into the butter and sugar mixture (add a little at a time to avoid the mixture curdle)

Step 3

100g boiling water
90g chopped date (finely chopped)

Pour the hot water into he date and left on the side. For smoother texture, you can blend it with a processor.

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Step 4

Once the above is cooled to lukewarm temperature, pour it into the butter/ sugar/ egg mixture and just mix it enough to blend with the mixture.

Step 5

30g corn starch
30g sweet potato flour
30g ground almond
1 tsp baking powder
1/2 tsp xantham gum

Mix the above well in a separate bowl, sieve into the butter/ sugar/ egg/ date/ water mixture and then fold it in.

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Step 6

Pour into the dish or baking tin, and bake in 180 degrees C for 25 to 30 minutes

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Step 7

125g cream
40g unrefined dark brown sugar
40g butter

Boil the above for 3 to 4 minutes so it thickens a little.

Then pour that onto the cooked pudding.

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Serve with home made custard and enjoy!

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