Not all that's gooey is good. For instance, you know those green bags that are supposed to prevent your produce from getting old too quickly? Well, like all things that claim to halt or slow-down the aging process, they do stop working after awhile.
Stick your hand into one of these bags when it contains half an onion that hasn't seen the outside of the veggie drawer for a few weeks and you will encounter the bad kind of gooey.
How about walking over an already mushed grape on the kitchen floor without socks on? Not good.
Gooey things that are good: sticky toffee pudding -- yum, my favorite dessert! How about caramel sauce? Yes, very good. Another thing to add to the list? This gluten-free sticky apple carrot pudding cake with apricot cinnamon sauce! A mouthful it is. I wasn't sure if cinnamon and apricots would mix, but oh how they do, especially in a powdered sugar based sauce. It offers a nice combo of tart and sweet cinnamony flavors.
This cake does kind of remind me of sticky toffee pudding, but fruity and spiced up. If carrot cake and sticky toffee pudding got married in the fall, they might have this pudding at their wedding :).
By the way, did anyone see Diners, Drive-ins and Dives tonight?! I have been craving that burger with poached pears, brie and pancetta on a toasted pretzel bun since I saw it on the show. I just might have to figure out a way to make it this weekend! :D
Kitchen notes for Gluten-Free sticky apple carrot pudding cake with apricot cinnamon sauce
Gluten-free flours absorb liquid differently than wheat flour. If the batter or dough looks tighter than you expect, rest it for ten minutes so starches can hydrate, then judge the texture again before adding more liquid. Certified gluten-free oats, baking powder, and chocolate chips matter when you are baking for someone who must avoid gluten cross-contact.
For cakes and cupcakes, bring eggs and dairy closer to room temperature so the batter emulsifies cleanly. Fill cupcake liners about two-thirds full for an even dome. Cool completely before frosting so the topping does not melt into the crumb.
Quick breads and muffins are done when a toothpick comes out with a few moist crumbs, not wet batter. Let loaves rest in the pan briefly, then finish cooling on a rack so steam does not sog the crust. Day-old slices toast beautifully for breakfast.
Weekend breakfasts reward mise en place — measure dry mixes the night before when you can. Keep cooked items warm in a low oven while you finish the rest of the plate so everything hits the table together.
Storage: wrap tightly once cool. Most baked goods freeze well for up to a month; thaw at room temperature, then refresh briefly in a warm oven if you want a just-baked edge.
Serving ideas: for leftovers of Gluten-Free sticky apple carrot pudding cake with apricot cinnamon sauce, rethink the plate — toast slices, fold into a lunchbox, or warm gently and top with yoghurt or a fried egg when the recipe style allows.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: coeliac disease guidance from the NHS.