Classic sticky date pudding with butterscotch sauce made with no lectins or sugar. Simple swaps allow we lectin free peeps to have our cake and eat it too!
It seems all the famous chefs are flaunting their sticky toffee or sticky date puddings on social media. My favorite is Gordon Ramsay's video featuring his mom making steamed date pudding with butterscotch syrup, and scolding him for not wanting to do the dishes.
Sticky toffee pudding is a classic British dessert consisting of super moist and dense date puree cake smothered in buttery, sugary butterscotch sauce and topped with whipped cream. Since seeing it recently on various social media channels, I can't get the images of molten sticky butterscotch toffee oozing over dark, rich steamed cake. This sticky date pudding must taste as good as it looks!
So, I set out to try this indulgence for myself, only mine had to be made without grains or sugar. I have to say, lectin free "sticky toffee" or "steamed date" pudding was one of the easiest conversions I've ever done. You don't need much sweetener for the cake because the date puree is so sweet. And, it will be drowned in sticky toffee/butterscotch sauce, too. By the way, this butterscotch sauce is the real deal.
To get just the right amount of sticky, I use IMO syrup. It's a prebiotic sweetener made from the cassava plant. So, that's right, it's also good for you because it resistant starch and fiber for your gut. I like Fiber Yum brand because it comes in a extra large jug that lasts a long time. Get a jug of Fiber Yum on Amazon, and don't be caught without this amazing sweetener again.
When you have IMO syrup, you can easily quadruple multiply the butterscotch recipe for a larger batch and store it for a week in the fridge. Heat it up and have butterscotch ice cream sundaes, too.
I have to say, my sticky toffee pudding tastes amazing. While, I've never had the lectiny sugary original, my lectin free, sugar free sticky toffee pudding tastes as good as all those videos make it look.
The Recipe
LFG Sticky Toffee Pudding
Butterscotch Sauce
5 T Heavy Cream from Pastured Grassfed Cows
1 T French Butter
1 T Fiber Yum or VitaFiber Syrup
1 T Swerve Granules
1 t Raw Local Honey
Steamed Date Pudding
2 Medjool dates
4 T Water
4 T LFG Flour Blend*
1/8 t Baking Powder
1/8 t Baking Soda
Tiny Pinch Salt
1 T Melted Butter or Olive Oil
2 t Brown Swerve
1 t Yacon Syrup or Raw Organic Local Amber Honey
1 Egg
1 T More Water
1/2 t Vanilla
Whipped Heavy Grassfed Cream for Topping
*2:1:1 cassava, coconut and blanched almond flours
Instructions:
Step 1: Make the Butterscotch Sauce
In a medium saucepan, add butter, Fiber Yum, Swerve and honey. Cook over medium low heat, stirring frequently, until the mixture is comes to a slow boil. Slowly add half the cream and continue simmering until the mixture turns a light caramel color. This takes about 5 minutes. Remove from heat and whisk in the remaining cream. Add vanilla. Pour through a strainer into a small pourable pitcher or creamer. Set aside.
Step 2: Plump and Puree the Dates
In a small saucepan, simmer the dates with 4 tablespoons water over medium low heat until the water is nearly absorbed into the dates and the dates are plump and soft. This takes about 5 minutes. Dump the dates and any remaining liquid into a small food processor. Pulse about 10 times until very smooth and pureed.
Step 3: Make the Mug Cake
In a cylindrical mug, whisk the flour, baking powder and soda, and salt together to incorporate ingredients. Whisk in 1 tablespoon water, melted butter, brown Swerve, yacon syrup, egg, and vanilla. Whip until very well mixed and fluffy like cake batter. Stir in the date puree. Microwave the mug cake for 90 seconds. Take the mug out of the microwave and immediately place a plate over it. This will give the cakey pudding that dense, steamed texture like Gordon Ramsay's mum's. After about 5 minutes of steaming. Turn the cake out onto a cutting surface. With a sharp serrated knife, cut the tube cake in half to create two equal layers. Then cut the two equal halves in half again for four layers total. This will make two single-serve cakes with two layers each.
Step 4: Add the Butterscotch Sauce and Whipped Cream
With a toothpick, poke about 20 holes into the tops of each layer. Heat your sticky toffee sauce for about 10 seconds in the microwave if necessary. Spoon 1 tablespoon of the sticky toffee onto the center of a dessert plate. Place one of your layers on top, holes up. Spoon another tablespoon of sticky toffee over the first layer. Place the second layer on top, holes up. Pour the remaining sticky toffee over the top layer. Top with a dollop of whipped cream. Sprinkle with a tiny bit more Swerve brown.
"My God!" These were the words out of my mouth when I had my first bite of this steamed date cake with butterscotch sauce. Tell me if you agree, this is damn good sticky toffee pudding!
Enjoy!