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Byron Shire
April 11, 2021

Profile: chef and author Debra Maloney

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My Gluten-Free Gourmet Kitchen Cookbook by Debra Maloney is full of beautiful fresh new ideas for every occasion from everyday meals to amazing, elegant entrees, mains and desserts. 260 pages consisting of 177 recipes all beautifully photographed, with food presentation and styling tips included.

Debra has spent the last four years writing, sourcing, reinventing and perfecting these delicious recipes in order for all coeliacs to enjoy great tasting gluten-free food that Debra and her guests have been enjoying for the last 13 years, since being diagnosed with coeliac disease herself.

Recipe: Gluten-Free Sticky Date Pudding

by Debra Maloney

This is a light date sponge cake, designed to absorb the rich butterscotch sauce and create a beautiful soft and sticky texture.

Ingredients for pudding

  • 3/4 cup pitted dates, roughly chopped
  • 1/2 cup boiling water
  • 1 teaspoon gluten-free bicarbonate of soda
  • 40 grams butter, at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 cup gluten-free self-raising flour, sifted

hotplate-stickydate-debmal-Method for pudding

1.
Preheat oven to 180°C.

2.
Lightly grease a large 6-hole muffin tray with a spray of vegetable oil.

3.
In a small bowl, combine boiling water, bicarbonate of soda and dates; set aside for at least 10 minutes.

4.
In a large mixing bowl, beat together butter and sugar with an electric mixer until light and creamy; while beating well, add egg, then fold in sifted flour and the date mixture.

5.
Spoon the mixture evenly into the muffin pan.

6.
Place in the oven and bake for 20 to 25 minutes, or until cooked; when testing, a skewer should come out clean.

Ingredients for
butterscotch sauce

3/4 cup thickened cream

1/2 cup brown sugar

50 grams butter

Method for butterscotch sauce

1. Combine all ingredients in a small saucepan; stir over low heat until sugar has dissolved.

2. Increase heat to high until the sauce starts to boil.

3. Reduce heat back to low, and then simmer the sauce for 2 minutes until thickened slightly.

Serve the puddings hot with butterscotch sauce, a little cream and gluten-free vanilla ice-cream.

Hint: Sticky date pudding freezes very well; once the pudding is cooked, allow it to cool before placing it in a plastic freezer bag (without the butterscotch sauce). When required, make the butterscotch sauce first, remove the pudding from the freezer bag and reheat in a microwave for 3 to 4 minutes before serving.

Debra’s book can be ordered online at www.debramaloney.com.au or bought from selected bookstores.

 


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