Sticky toffee pudding, gluten free

Ingredients

• 200 g Dates, chopped
• 500 ml Water, boiling
• 130 ml Milk
• 120 g Cane sugar
• 180 g Gluten free flour mix
• 75 g Butter, unslated
• 1 pcs Egg
• 1 tsp Vanilla extract

Method

1. Preheat the oven to 190°C and coat 1.5 litres pudding dish with some butter.
2. Combine the 100g sugar with the flour in a large bowl.
3. Melt 50g butter.
4. Whisk milk with egg, vanilla, and melted butter, then pour this mixture over the sugar and flour, stirring to combine.
5. Stir in the dates and transfer into pudding dish..
6. Sprinkle over remaining sugar; slice remaining butter and dot on top.
7. Pour over the boiling water and set in the oven.
8. Bake for 45-55 minutes or until it sets.
9. Set on wire rack to cool slightly; serve with ice cream, like vanilla.