75g dark brown sugar
75g lactose free butter, softened, plus extra for greasing
50g light brown soft sugar
1 tsp vanilla extract
140g gluten free self-raising flour
1 tsp gluten free baking powder
For the sauce
150ml lactose free double cream
75g light brown soft sugar
25g lactose free butter
Serves - 6
Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds. Cream the lactose free butter and sugar with an electric whisk until pale and fluffy.
Gradually add the eggs and vanilla, then fold in the gluten free flour and baking powder. Mix and then divide between the moulds.
Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
Meanwhile, make the sauce. Pour half the lactose free cream and all the sugar and lactose free butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved, stirring often.
Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining lactose free cream. Re-heat the sauce when the puddings are cooked and serve poured on top.
Recipe adapted from: Good Food