Whiskey Toffee Pudding

It's National Scotch Day, so I wanted to think of a recipe that would capture the timeless nature of scotch.  This toffee pudding has a small bite from the whiskey, but the flavor of the orange zest and cinnamon give it a spicy note.  You will love it :-)

This recipe is enough for four small servings; my hubby was tired of eating all of my baked goods, so this recipe would be make two normal-sized portions. I picked up these ADORABLE mini blue ramekins at Wegman's.  They couldn't have worked better! 

Ingredients:
Adapted from The Food Network

2 T. coconut oil, softened
6 dates, pitted
1/2 c. + 1 T. organic whole wheat pastry flour, like Bob's Red Mill
1/2 tsp. baking powder, aluminum-free
1/4 tsp. baking soda
pinch of sea salt
1/3 c. coconut sugar
1 tsp. vanilla
3 T. whiskey or scotch
1 T. flaxseed, ground
dash of orange zest
pinch of cinnamon

Toffee Sauce:
1/2 c. coconut sugar
1 T. pure maple syrup
1/3 c. organic non-hydrogenated vegetable shortening, like Spectrum
1/3 c. canned coconut milk (coconut cream only)

Coconut whipped cream or icing, to top

Directions:
Preheat the oven to 350°. Grease four small oven-safe ramekins with coconut oil. If you want, you can also place a piece of parchment paper in the bottom to prevent sticking.

Mix flaxseed and 3 T. of water in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.

In a food processor, combine the coconut oil, dates, sugar, vanilla, zest, and cinnamon.  Process the mixture until it is somewhat smooth.  Add the flax/whiskey mixture and continue to process.  Slowly incorporate the dry ingredients and process until the mixture is smooth.

toffee Collage.jpg

Scoop the mixture into the ramekins.  Bake the pudding for 15-20 minutes.  Insert a toothpick into the pudding and make sure that it comes out clean.

For the toffee sauce:
In a small saucepan, combine the sugar, syrup, and shortening.  Bring it to a boil and let it bubble or a minute or two.  Open the coconut milk carefully and skim the fat off of the top of the can.  Add it to the toffee while constantly mixing. 

When you're ready to serve the pudding, poke a few holes in the bread pudding and pour a few tablespoons of toffee sauce on top.  You can top the pudding with icing or coconut whipped cream.

Cheers!
-Aileen