Sticky Toffee Pudding

Ingredients

Cakes

44g unsalted butter, softened

70g brown sugar

1 egg, beaten

90g GF flour

1/2t baking powder

1/4t ground ginger

1/4t baking soda

1t espresso

90g dates, chopped

110g water, boiling

Butterscotch sauce

50g unsalted butter

70g brown sugar

30g heavy cream

Directions

Cream together the butter and sugar with a wooden spoon in a bowl. Beat in the egg. Sift together the baking powder, ginger, and flour and fold into the mix. 

Take the chopped dates and baking soda and pour over the boiling water and espresso. Let sit for 30 minutes.

Preheat the oven to 375'. Mix the two together until combined into a runny batter.

Place into six 3-inch ramekins or similar (jam jars?). Bake for 15-20 minutes; the cake is firm and springy when cooked.

Make the sauce by melting butter and sugar together in a small saucepan; whisk until sugar is completely dissolved. Add the cream, bring to a simmer, and whisk until well-mixed. Pour over the cakes and serve.

Crispy White Beans with Garlic & Herbs

Ingredients

2 cans cannellini/white beans, rinsed
1/3 cup EVOO
3 cloves garlic, smashed
1T chopped fresh rosemary
1t salt
1/2t freshly ground black pepper
2T fresh oregano leaves

Directions

Preheat oven to 425'. Spread beans on a towel to dry. In a small saucepan, warm EVOO and garlic over low heat until aromatic and garlic is about to brown. In a medium bowl, combine beans, rosemary, salt, and pepper. Strain oil over the bowl and discard garlic. Stir all together. 

Arrange beans in a single layer on a baking sheet. Roast 35 minutes, or until browned and crisp. Allow to cool, then serve with oregano sprinkled on top.