Gluten-free sticky toffee pudding recipe
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
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
Each serving contains
of the reference intake
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 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 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.
- 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 mins, then invert onto a plate and spoon over the toffee sauce and some double cream.
See more Gluten-free recipes