We’ve made a sticky toffee pudding with an ice cream crown like the king this pudding is. If there’s a better pud out there, we’ve not found it.
200g Mornflake Gluten-Free Jumbo Oats
150g ground almonds
50g brown sugar
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
160g medjool dates, pitted (approx 12.)
360ml dairy-free milk
50g dairy-free butter
80g coconut sugar (or brown sugar)
Vanilla ice cream, to serve
Pre-heat the oven to 180c. Put the oats into a food processor, and process until a fine flour forms. Transfer the flour into a large mixing bowl, along with the ground almonds, sugar, baking soda and spices. Stir, and set to one side.
Add the milk, butter and dates into a blender and blend until smooth. Pour into the mixing bowl and mix together until well combined. Spoon the mixture into a 6 cylinder silicone mould and then place into the oven to bake for 35-40 minutes.
Once baked, remove from the oven and allow to cool before removing from the moulds. For the sauce, put all of the ingredients into a blender and blend until smooth and warm – if you’d like to have a thinner sauce, add a little more water.
To serve, warm the puddings and pour the sauce over the top with a scoop of ice cream.