Recipes
Gluten-free orange and pistachio sticky toffee pudding
This gluten-free dessert from Briony Williams is just as soft and fluffy as a standard version
This gluten-free dessert from Briony Williams is just as soft and fluffy as a standard version
(8 votes)
Cook: 45 Mins
Serves: 12
Price: 50p per serving
Nutritional Information
Each 121g serving contains
Energy
1514kj
362kcal
1514kj
362kcal
18%
Fat
16.9g
16.9g
Med
24%
24%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
26.6g
26.6g
High
30%
30%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1251kj/299kcal
Typical energy values per 100g:
1251kj/299kcal
Ingredients
50g Asda Best for Baking Cakes, plus extra for greasing
150g demerara sugar
75ml orange juice
Zest 1 orange
50ml single cream
4tsp cornflour
250g Asda Free From Self Raising Flour
200g demerara sugar
150ml milk
100ml orange juice
Zest 1 orange
2 large eggs
120g Asda Best for Baking Cakes, melted
100g pistachios, chopped
250g Medjoul dates, pitted and chopped
Method
1
Preheat the oven to 180C/160C Fan/Gas 6. Grease a 26cm x 18cm baking dish.
2
Put all the ingredients for the sauce in a pan and heat until melted. Gently bring to the boil over a low heat, then simmer for 5 mins until thickened into a sauce.
3
For the sponge, whisk the flour and sugar in a bowl.
4
In another bowl, mix the milk, orange juice and zest, eggs and melted Best for Baking Cakes.
5
Pour the wet ingredients into the dry ingredients; whisk lightly until just combined, then fold in the pistachios and the dates.
6
Pour half the orange sauce into the baking dish; add the batter to cover it. Bake for 30 mins until firm.
7
Heat the remaining orange sauce in a pan. Pour over the sponge to serve.