Gluten-free sticky toffee pudding

Gluten-free sticky toffee pudding recipe

7 ratings

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. See method

  • Serves Serves 6-8 puddings depending on size
  • 10 mins to prepare and 30 mins to cook, 10 mins to cool
  • 392 calories / serving


    For the sponge:

    • 250g (8oz) pitted dried dates, chopped
    • 200ml (1/3 pint) water
    • 100ml (3 1/2fl oz) milk
    • 100g 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

Each serving contains

  • Energy

  • Fat

    21g 31%
  • Saturates

    12g 62%
  • Sugars

    37g 42%
  • Salt

    0.3g 6%

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


  1. Preheat oven to gas 4, 180°C, fan 160°C.
  2. Grease and line the base of 6 pudding/dariole moulds.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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