Gluten-free sticky toffee pudding soufflé recipe
Using upward stokes from the bottom to the lip grease 4 ramekins with butter, then dust the insides with caster sugar, tapping out any excess. To make the soufflés, bring 100ml/3½fl oz water to a simmer in a saucepan. Add the dried dates, vanilla extract and brown sugar and simmer together for 5 minutes, until sticky and thick. Then remove from the heat and blitz with a stick blender until smooth. Add in the cornflour and mix until well combined.In a separate bowl, whisk the egg whites to soft peaks. Add the caster sugar a third at a time, whisking between until you get stiff peaks, you should be able to hold the bowl upside down without it moving.Fold in 4 tablespoons of the whisked egg white to loosen the date mixture. Then fold in the remaining egg whites using a metal spoon. Mix gently, being careful not to knock out too much air, until fully combined. Fill each ramekin to the top and tap on the work surface to knock out the air. Using a flat palette knife, level the tops. Run your thumb around the interior rim of each ramekin to ensure a good rise. Reserve 6 tablespoons of the mixture for later.Preheat the oven to 190C/170C Fan/Gas 5.Place the soufflés on a tray and bake for 12–15 minutes. The soufflés are ready when they rise at least 2cm/1in above the rim.Meanwhile, to make the toffee sauce add the sugar and butter to a saucepan over low heat and melt together, this will take 3–5 minutes. Add the vanilla and simmer, then slowly stir in the cream. The longer you leave the caramel to simmer, the thicker and stickier it will get.To make the tuiles, preheat oven to 170C/150C Fan/Gas 3½.Place the leftover soufflé mix in a bowl, add the egg yolk and mix well. Sift in the flour and mix until combined.Line a baking tray with baking paper and spread the mixture evenly on the parchment paper, about 1mm thick.Bake in the oven for about 8–10 minutes, until golden around the edges.These can be kept in an airtight container when cooled.Serve the soufflés straight from the oven with your choice of ice cream, a tuile biscuit on the side and toffee sauce poured over. Using upward stokes from the bottom to the lip grease 4 ramekins with butter, then dust the insides with caster sugar, tapping out any excess. Using upward stokes from the bottom to the lip grease 4 ramekins with butter, then dust the insides with caster sugar, tapping out any excess. To make the soufflés, bring 100ml/3½fl oz water to a simmer in a saucepan. Add the dried dates, vanilla extract and brown sugar and simmer together for 5 minutes, until sticky and thick. Then remove from the heat and blitz with a stick blender until smooth. Add in the cornflour and mix until well combined. To make the soufflés, bring 100ml/3½fl oz water to a simmer in a saucepan. Add the dried dates, vanilla extract and brown sugar and simmer together for 5 minutes, until sticky and thick. Then remove from the heat and blitz with a stick blender until smooth. Add in the cornflour and mix until well combined. In a separate bowl, whisk the egg whites to soft peaks. Add the caster sugar a third at a time, whisking between until you get stiff peaks, you should be able to hold the bowl upside down without it moving. In a separate bowl, whisk the egg whites to soft peaks. Add the caster sugar a third at a time, whisking between until you get stiff peaks, you should be able to hold the bowl upside down without it moving. Fold in 4 tablespoons of the whisked egg white to loosen the date mixture. Then fold in the remaining egg whites using a metal spoon. Mix gently, being careful not to knock out too much air, until fully combined. Fold in 4 tablespoons of the whisked egg white to loosen the date mixture. Then fold in the remaining egg whites using a metal spoon. Mix gently, being careful not to knock out too much air, until fully combined. Fill each ramekin to the top and tap on the work surface to knock out the air. Using a flat palette knife, level the tops. Run your thumb around the interior rim of each ramekin to ensure a good rise. Reserve 6 tablespoons of the mixture for later. Fill each ramekin to the top and tap on the work surface to knock out the air. Using a flat palette knife, level the tops. Run your thumb around the interior rim of each ramekin to ensure a good rise. Reserve 6 tablespoons of the mixture for later. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the soufflés on a tray and bake for 12–15 minutes. The soufflés are ready when they rise at least 2cm/1in above the rim. Place the soufflés on a tray and bake for 12–15 minutes. The soufflés are ready when they rise at least 2cm/1in above the rim. Meanwhile, to make the toffee sauce add the sugar and butter to a saucepan over low heat and melt together, this will take 3–5 minutes. Add the vanilla and simmer, then slowly stir in the cream. The longer you leave the caramel to simmer, the thicker and stickier it will get. Meanwhile, to make the toffee sauce add the sugar and butter to a saucepan over low heat and melt together, this will take 3–5 minutes. Add the vanilla and simmer, then slowly stir in the cream. The longer you leave the caramel to simmer, the thicker and stickier it will get. To make the tuiles, preheat oven to 170C/150C Fan/Gas 3½. To make the tuiles, preheat oven to 170C/150C Fan/Gas 3½. Place the leftover soufflé mix in a bowl, add the egg yolk and mix well. Sift in the flour and mix until combined. Place the leftover soufflé mix in a bowl, add the egg yolk and mix well. Sift in the flour and mix until combined. Line a baking tray with baking paper and spread the mixture evenly on the parchment paper, about 1mm thick. Line a baking tray with baking paper and spread the mixture evenly on the parchment paper, about 1mm thick. Bake in the oven for about 8–10 minutes, until golden around the edges. Bake in the oven for about 8–10 minutes, until golden around the edges. These can be kept in an airtight container when cooled. These can be kept in an airtight container when cooled. Serve the soufflés straight from the oven with your choice of ice cream, a tuile biscuit on the side and toffee sauce poured over. Serve the soufflés straight from the oven with your choice of ice cream, a tuile biscuit on the side and toffee sauce poured over.