Steamed Toffee & Cherry Puddings
Vegan, Gluten Free, Wheat Free, Egg Free, Rice Free, Yeast Free, Soya Free, Caffeine Free, Refined Sugar Free.
This recipe is for an Endo sister that loves cherries and sticky toffee, so i thought i would surprise her. Hope you like them!
I apologize for the cherries shown in the photos, they are from a tin as i could not find any fresh cherries, Fresh Cherries are much better in this recipe.
3 Tsp Chia Seeds
1/4 Tsp Bicarbonate Of Soda
1/2 Tsp Baking Powder
2 Tsp Lemon Juice
2oz Pure Sunflower Spread
2oz Unrefined Molasses
3oz Sorghum Flour
2oz Sweet Potato Starch
4oz Ground Almonds
1 Tsp All Spice
1 Tsp Minced Ginger
1 Tsp Cinnamon
70ml Water -Extra
3 Tbls Unrefined Molasses
2 Tbls Apple Pectin
2oz Raw Cashews
3oz Unrefined Molasses
2 Tsp Pure Sunflower Spread
1/2 Tsp Vanilla Bean Paste
50ml Coconut Milk
50ml Coconut Milk
First soak your dates in the 100ml of hot water for two hours.
Pour the water and dates into a blender along with your chia seeds, pure spread, molasses, and spices.
Blend until smooth.
In a bowl mix together the rest of the ingredients except for the 70ml water.
Once mixed you can add the 70ml water.
Combine everything thoroughly, fold the mixture for a couple of minutes.
Separate the mixture into three small pudding molds.
For each pudding mold take a piece of foil and make a fold in the middle of the foil so that the mixture has room to expand in the steamer.
Now tie a piece of string around the lip so no water gets into the pudding,
Now for the cooking!
Fill your steamer bottom half way with water. cover with your steamer top.
Pop all three into your steamer and cover with the lid for 20 minutes, take a knife and stab into one of the puddings, if the knife comes out clean then they are ready, if not cover back up and leave for another 10 minutes.
Once cooked, run a knife around the edge of the pudding and slide the pudding out of the mold.
Put the puddings onto a cooling rack whilst you make your chosen topping.
Add all the ingredients apart from the coconut milk for the caramel sauce in to your blender.
Blend just to combine.
Add coconut milk and blend until smooth.
Keep blending until warm.
The sauce should coat the spoon and the sugar dissolved.
Pour the caramel sauce over the pudding.
You can also pour some coconut milk over the sauce and sprinkle with cinnamon.
Add all the ingredients for the cherry sauce in to a pan and stir on a medium heat and bring to the boil.
When the sauce coats a spoon slightly, pour onto your pudding.
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