Gluten-free mini Christmas puddings with spiced toffee sauce

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Pippa Kendrick

Serves 8 | prep 30 mins | total time 1 hr, plus cooling

Ingredients

1 x 250g pack pitted dates, finely chopped
1 tsp bicarbonate of soda
50g soft dairy-free margarine, plus extra for greasing
175g caster sugar
5 heaped tbsp mincemeat
175g gluten-free self-raising flour (or use 175g gluten-free plain flour mixed with ¾ tsp gluten-free baking powder)
½ tsp xanthan gum
2 tbsp ground flaxseed

Get ahead

Bake up to a few hours ahead; turn out after 10 minutes. Reheat in the microwave for about 45 seconds until hot through.

Preheat the oven to 180°C, fan 160°C, gas 4; lightly grease 8 x 175ml mini pudding basins.
Place the chopped dates in a bowl, mix in the bicarbonate of soda, pour over 300ml boiling water and leave to stand.
In a large bowl, gently cream together the margarine and sugar with a wooden spoon, then stir in the mincemeat until combined. Sift in the flour and xanthan gum, add the ground flaxseed, then pour over the dates and their liquid. Fold together until combined.
Divide the mixture between the pudding basins, level, bake on a baking tray in the centre of the oven for 30 minutes or until cooked through – a cocktail stick inserted into the centre of each pudding should come out clean.
Meanwhile, make the sauce. In a small pan, melt the margarine, mixed spice and sugar with a pinch of salt over a low heat. Whisk in the soya cream until combined, heating gently for 5 minutes until smooth and glossy.
Once the puddings are baked, remove from the oven; leave in their tins for 10 minutes. Run a sharp knife around the edge of each pudding to help loosen it from the tin, then carefully tip out onto a serving plate. Pour over the spiced toffee sauce and serve.

A great alternative for those who aren't keen on traditional Christmas pudding; serve these with the decadent spiced toffee sauce

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