Gluten-free sticky toffee pudding recipe

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  • Serves Serves 6-8 puddings depending on size
  • 10 mins to prepare and 30 mins to cook, 10 mins to cool
  • 392 calories / serving
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This decadent pudding is moist and dense and everything a sticky toffee pudding should be, but with the added bonus of it being gluten-free.

Preheat oven to gas 4, 180°C, fan 160°C.

Grease and line the base of 6 pudding/dariole moulds.

Place the dates in a saucepan with 200ml (1/3 pint) water and bring to a boil. Reduce the heat and simmer for a few minutes until the dates are completely soft.

Place the date and water mixture in a food processor and blitz to a purée. Add in the remaining sponge ingredients and blitz again until well combined. 

Evenly distribute the mixture between the prepared moulds, filling each one about 2/3 - 3/4 full. Bake for 20-30 minutes or until the sponges have risen and are firm, and slightly springy to the touch. A skewer should come out clean. If they look like they are beginning to burn, cover with foil until done.

Meanwhile make the sauce. Place the sugar, butter and cream in a saucepan over a medium heat and cook until the sugar has dissolved, then cook for another few minutes, stirring all the time until the mixture has thickened a little and darkened in colour.

Leave the puddings in their moulds for about 5 minutes, then invert onto a plate and spoon over the toffee sauce and some double cream.

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  • Ingredients

  • For the sponge:

  • 250g (8oz) pitted dried dates, chopped
  • 200ml (1/3 pint) water
  • 100ml (3 1/2fl oz) milk
  • 100g (3 1/2oz) butter, softened
  • 100g (3 1/2oz) light brown sugar
  • 3 eggs
  • 2 tbsp maple syrup
  • 175g (6oz) Doves Farm gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • For the sticky toffee sauce:

  • 100g (3 1/2oz) light brown soft sugar
  • 100g (3 1/2 oz) butter
  • 125ml (4fl oz) double cream
  • double cream, to serve
  • Special equipment

  • 6-8 mini pudding moulds
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  • Energy 1642kj 392kcal 20%
  • Fat 21.4g 31%
  • Saturates 12.3g 62%
  • Sugars 37.4g 42%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 49.5g Protein 3.8g Fibre 1.7g


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