food

Sticky Quinoa Toffee Pudding

Put on your wooly socks, buy that PSL and try this sticky pudding with a twist.

food

Sticky Quinoa Toffee Pudding

Put on your wooly socks, buy that PSL and try this sticky pudding with a twist.

Ingredients

  • 3/4 cups pitted dates, chopped
  • 1 cup boiling water
  • 1 1/2 cup flour
  • 1/2 cup quinoa flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 3/4 cup cream
  • 1/3 cup butter
  • 1 cup brown sugar
  • Vanilla ice cream

Steps

  1. Preheat oven to 350 F. Grease 2 small 6' round cake tins.
  2. In a small bowl, combine the dates and boiling water to rehydrate the dates and flavour the water. Set aside.
  3. In a medium bowl, whisk together the flour, quinoa flour, baking powder and baking soda.
  4. In a separate bowl using a stand mixer or hand held mixer, beat together the butter, brown sugar, eggs and vanilla until lighter in colour and well combined.
  5. Add the flour mixture and continue to mix until completely combined. Fold in the dates and walnuts and then pour the batter into the pans. Bake for 35 minutes.
  6. Combine the sugar, cream and butter in a medium saucepan over high heat and bring to a boil. Reduce the heat and stir constantly until you have a thick caramel sauce, 15-20 minutes.
  7. Remove the cake from the oven and pour 1/3 of the caramel sauce over each cake. Return to the oven for another 5 minutes. Remove from the oven and allow to cool slightly.
  8. Cut into pieces and serve warm. Drizzle with additional caramel sauce and serve with ice cream.