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!
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**
40g softened butter
75g unrefined dark brown sugar
Cream the above ingredients until it’s light and fluffy
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)
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.
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.
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.
Pour into the dish or baking tin, and bake in 180 degrees C for 25 to 30 minutes
40g unrefined dark brown sugar
Boil the above for 3 to 4 minutes so it thickens a little.
Then pour that onto the cooked pudding.
Serve with home made custard and enjoy!