Gluten- and dairy-free Sticky Toffee Pudding

A weekend at work has left me craving sticky toffee pudding with custard, so I thought I would share with you my gluten- and dairy-free recipe. I have put it together in two parts, cake first and then the sauce below. 

Ingredients (cake):

• 190g self-raising flour (for this I use Doves Farm Gluten and Wheat Free range, available from Tescos, Sainsbury's and Waitrose for definite, may be available in other stores as well)
• 120g soft brown sugar
• Pinch of salt
• 120ml soya milk (sweetened or unsweetened)
• 2 eggs
• 6 tablespoons of melted dairy-free butter (I use Vitalite or the sunflower Pure, both available from most supermarkets)
• 2 teaspoons of vanilla extract

Method:

1. In one bowl, sift the flour, salt and sugar together. 
2. In a second bowl, add the milk, eggs, vanilla extract and butter. Mix/whisk these together until the mixture becomes frothy.
3. Pour the second mixture into the bowl with the flour, salt and sugar.  Mix well to give an even consistency. 
4. Pour into a greased tin (I used a loaf tin when I made this but any deep tin works well) and cook in the oven at 180° for half an hour until the top of the cake is firm. Using a knife or skewer, pierce the cake all the way through and then remove - the cake is ready when no mixture is left on the knife/skewer when you remove it. 

While the cake is cooking, you can make the sauce as below.

Ingredients:

• 120g dairy-free butter
• 200g soft brown sugar
• 250ml dairy-free cream (I use the cream from the Lactofree range) - if you are sensitive to the Lactofree cream, this recipe works with 250ml of soya milk instead

Method:

1. Simmer all ingredients in a saucepan until a smooth, dark brown sauce forms.
2. Allow to cool for 5-10 minutes before pouring over the cake and serving.