Quinoa Sticky Toffee Pudding

2.8 from 4 ratings

Soaked in sweet honey molasses sauce, quinoa flour adds a nutty component to this simple toffee pudding recipe. Recipe courtesy of Harvest executive pastry chef Brian Mercury.Click here to see how to make the Quinoa Sticky Toffee Pudding.

Servings

servings

Ingredients

9 ounce dates, pitted
1 ½ cup water
3 whole cinnamon sticks
6 ounce all-purpose flour
4 ounce toasted quinoa flour
¾ teaspoon salt
3 ounce butter
5 ounce sugar
3 eggs
1 ½ teaspoon vanilla extract
1 ½ teaspoon baking soda
1 ½ cup dark brown sugar
6 tablespoon molasses
6 tablespoon honey
¾ pound butter
¾ cup heavy cream

Directions

Preheat the oven to 325 degrees F.
Bring the dates, water, and cinnamon sticks to a boil and simmer until the dates break down a little, about 5 minutes.
In a separate bowl, mix together the flour, quinoa flour, and salt.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, add then add in the eggs and vanilla.
Remove the cinnamon from the date mixture and then purée until smooth. Put in a bowl and mix in baking soda; set aside.
Add in the dry mixture with the date mixture, and mix until just combined.
Pour the batter into a well-sprayed hotel pan and bake until set, 20 to 25 minutes in a convection oven.
Combine all ingredients and bring to a boil. Reduce heat and let simmer for 2 to 3 minutes.
Once the cake is baked and cooled slightly, cut to desired size in pan. Poke holes in the top of cake and cover completely with sauce. Let sit for 30 minutes to soak in the sauce before serving.