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Gluten-free sticky toffee pudding recipe

Gluten-free sticky toffee pudding recipe

105 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
  • Gluten-free


For the sponge:

  • 250g pitted dried dates, chopped
  • 200ml water
  • 100ml milk
  • 100g butter, softened
  • 150g light brown sugar
  • 3 eggs
  • 2 tbsp maple syrup
  • 175g Doves Farm gluten-free flour
  • 2 tsp gluten-free baking powder
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • 100g light brown sugar
  • 100g butter
  • 125ml 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


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.

  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 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 ⅔ - ¾ full. Bake for 20-30 mins 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 mins, then invert onto a plate and spoon over the toffee sauce and some double cream.

See more Gluten-free recipes

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