Monday, December 17, 2012

Holiday Treat #10: Frankie's Sticky Toffee Pudding

This recipe is part of this year's Holiday Treat Extravaganza!  To see all the recipes, click on the page tab of the same name located at the top of the blog.  To submit a recipe or a request, send a message to celiacbaby@hotmail.com.

In October, I took my family to a 100% gluten free restaurant in Uxbridge called Frankie's Ristorante.  The owners of the restaurant also run a bakery where they sell freshly baked gluten free goods and also mixes so that customers can make their own products at home.  After our delicious lunch, my husband and I had the sticky toffee pudding for dessert, and it was so incredible that I then bought the mix at the bakery to try at home.  I made it this weekend as my contribution to a holiday dinner I attended. 


The bakery ships mixes and flours, and I think it's definitely worth looking into if actually getting to Uxbridge, Ontario is inconvenient for you. 

Gluten Free Sticky Toffee Pudding
(Frankie's Gluten Free Mix)

Directions




1- Place the dates from the package in a bowl and cover with the boiling water. 
Allow to soak while preparing the rest of the mix. 




2- Mix the flour and additional ingredients indicated on the package in a large bowl.  Add dates and water and blend until smooth. 








3- Bake in a 9 inch baking dish or individual ramekins in a 350F oven for the time indicated on package.  I baked it in a large dish, but I think I would do ramekins next time. 








4- Prepare sticky toffee sauce by combining 5 tablespoons brown sugar with 2 tablespoons butter over medium heat until bubbly, and then stirring in 2 tablespoons whipping cream (I substituted milk and it worked fine) 






4- Pour over baked cake and serve.  (I, of course, forgot to take a photo of the final step because we weren't at home and I was busy serving the dessert, but I have included a photo of the sticky toffee pudding from Frankie's, made with the same recipe.) 





I would recommend making double the amount of sauce.  Pour half over the cake and allow it to be absorbed, and then serve the rest as extra sauce if anyone wants it.  This dessert is delicious, and fancy enough for a formal dinner.  Presentation is everything! 


2 comments :

  1. I've never worked with dates before, but this looks SO good I may give it a shot. :) Thanks for sharing.

    ReplyDelete
  2. Wow this looks wonderful and I just love dates. How nice is it that you have a gluten free restaurant in your area!

    ReplyDelete