I created this recipe as a special request and I was actually surprised at how easy it was to recreate this incredibly popular dessert as a Paleo friendly version. I will say that although this version is delicious (possible better than the original dare I say) it is only possible to recreate with a fair amount of sugar; coconut or otherwise so just bear this in mind.
Sugar aside, it is actually packed full of healthy natural ingredients, with the bulk of the sweetness actually coming from dates and the chestnut flour that adds to the moreish soft sweetness. Almond flour adds even more texture and the butter is clarified to remove the milk solids leaving just the fat. It is already very sweet, especially for a palate that has become used to life without the constant influx of refined added sweeteners, therefore I include the sauce as a nod to those that want to go the whole hog but it can also be omitted.
This is the perfect dessert to have at the weekend, perhaps after a long and lazy Sunday lunch with friends and family and is sure to be a hit with everyone whether they are Paleo eaters or not. It is an easy dessert to throw together and your kitchen is going to smell divine whilst it is cooking.
You could use individual pudding basins but I used a large ceramic loaf tin.
I often use clarified butter in my baking. The process of clarification removes the proteins, sugar and water from the butter leaving just the delicious fat and creates a Paleo friendly version of butter. Clarified butter, or ghee as it is often known, always has that beautiful rich yellow shine and works so well in baking recipes and also as a general cooking fat. You can buy ready made clarified butter but you do have to watch out for the list of ingredients as some versions can have a lot of added nasties. In addition, many brands use chemicals in the clarification process stripping the goodness from the end product. As it is so easy to make I always recommend that you just make your own at home.
To make clarified butter you need to start by slowly melting the butter (ideally grass fed) in a pan. Once it is all melted allow to cool for a few minutes and then pour into a plastic container and place into the fridge to set. As the butter sets you will see a separation occurring with the fats rising to the top and the whey sitting at the bottom of the container as a milky liquid. You just need to discard this liquid and you are then left with the delicious fat to use for all your baking recipe.
Remember you don’t just have to use butter made from cow’s milk. I personally love using butter made from goat’s milk and you may want to try a variety to see which you prefer. Just always make sure it is unsalted for clarifying.
Sticky Toffee Pudding
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
50g clarified butter
75g coconut sugar
200g Paleo flour
1 tsp Paleo baking powder
200g dates, pitted
1 tsp bicarbonate of soda
1 vanilla bean, seeds scraped out only
For the sauce:
100g clarified butter
75g coconut sugar
1 tbsp coconut blossom syrup (or maple syrup)
- Preheat the oven to 200C.
- Cream the clarified butter with the coconut sugar, adding a drop of water to help bring it together. An electric hand whisk is the best approach.
- Beat in the eggs, and then the Paleo flour. This is a dense pudding as opposed to cake, so do not worry about folding and keeping in the air.
- Blitz the dates with the water to form a puree and beat this into the batter. Add the vanilla, and then the bicarbonate of soda. Stir and pour into the pudding dish.
- Bake in the centre of the oven for about 40 minutes or until cooked right through. The batter will rise up and then sink down again so place a baking tray on the shelf beneath to catch any drips.
- To make the sauce, melt the coconut sugar, clarified butter and coconut syrup together. Boil for a minute or so and pour over the hot pudding to serve.
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