As its getting colder you crave comfort foods and with my husband out for the evening I wanted to make a treat for the boys and I. Whilst this pudding is not made with refined sugar, be warned does have quite a lot of natural sugars in, so is not suitable really for the first stages of GAPs or if you are eating a strictly Paleo Diet.
Sticky Toffee Pudding and Custard
Makes - 4 large ramekin portions
Equipment - mixing bowl, small bowl x2, hand blender, ramekins, pan and spoon
Step 1 - Make the runny toffee.
Put all the ingredients in a pan and bring to the boil for 3 to 4 minutes (do not let the mixture darken or burn) stirring continuously. Grease the ramekins with coconut oil and divide half the toffee mixture between each of the 4 ramekins, setting the rest aside in a small bowl.
Step 2 - Make the pudding
Preheat oven to 180 degrees
Add the eggs, honey, molasses, coconut oil, coconut milk, chopped dates and vanilla essence to the mixing bowl and blend until smooth with the hand blender. Add the coconut flour and blend again. Mix in the bicarbonate of soda by hand and then do the same with the apple cider vinegar. Spoon equally into ramekins on top of the toffee mixture. Pop in the oven for 25 mins while you make the custard.
Step 3 - make the custard
Divide the eggs and put the yolks into a small bowl. Mix well with the vanilla and honey. Warm the coconut milk gently in a pan (it must not boil). Once it is hot to touch (but not too hot to touch), add a little to the egg mixture in the bowl and mix well. Continue adding the coconut milk until it is half mixed with the egg mixture. Then start to pour this mixture back into the pan of remaining coconut milk stirring continuously (sounds complicated but you will get the hang of it). Keep heating the mixture until it thickens, do not let it boil.