October 17, 2014

Gluten-Free Sticky Toffee Pudding

A time-saver's take on a traditional English dessert

This winning Gluten-Free Sticky Toffee Pudding recipe comes from Annike Neubauer who was a top finalist at the Washington State Fair this year (2014). She told us: I’m a Chicago native, living in Washington with a British dad…and I longed for having a gluten-free and easy version of a traditional Sticky Toffee Pudding. Her recipe and creation turned out fantastic. Annike describes it as a steamed cake or a thick, rich, soft bread pudding. We tried it out for a test run and did muffin cup portions. What a fun sweet treat. Perfect for the upcoming holidays. Enjoy!

-Cyndi

 

Gluten-Free Sticky Toffee Pudding

 

Pudding:

1 cup butter, unsalted, softened

1 1/2 cups dark brown sugar

1/2 teaspoon vanilla

2 eggs

8 LARABARS (4 Pecan Pie, 4 Cherry Pie), crumbled

3/4 cup cherry juice

1 1/4 cups Bisquick Gluten Free Baking Mix

1/2 teaspoon salt

 

Toffee Sauce:

1/2 cup butter, unsalted

1 cup brown sugar

2 tablespoons cream, room temperature

1/4 teaspoon salt

1/4 teaspoon vanilla

 

Preheat oven to 350 degrees F. Mix butter, brown sugar and vanilla until fluffy. Add eggs, LARABARS, and juice. Beat until fluffy. Add Bisquick and salt. Beat until combined. Place paper baking cups (24) in mini muffin tins or grease the tins. Divide batter among the cups, about 2 tablespoons batter in each cup. Bake for 30 minutes or until golden brown.

Prepare toffee sauce: In medium saucepan, melt butter and sugar until boiling. Boil for 3 minutes, stirring consistently. Remove from heat. Stir in cream, salt and vanilla until combined. Break apart each pudding just a bit with a fork. Drizzle sauce over each pudding. Serve warm, room temperature or cold. Makes 24-36 servings.

-Recipe from Annike, Washington State Fair, 2014 Bisquick Quick Creations