You NEED to try this gluten free sticky toffee Christmas pudding, it is sensational! The festive child of my original sticky toffee pudding recipe, baked into a Christmas pudding form and smothered with luscious toffee sauce.
I recently got chatting to a lovely lady called Angela, who told me they have this as her family’s dessert every Christmas. As someone who doesn’t like Christmas pudding, I thought it was a wonderful idea! And as Angela’s is not gluten free, I set about adapting my own recipe to fit the bill.
Pop a sprig of holly (with some foil wrapped around the stem) on top of your sticky toffee Christmas pudding, to really finish it off beautifully! I couldn’t find any in my garden this time, but next year I’ll be ready with the foliage :).
Can I Make This Ahead of Time?
It’s beautiful when freshly baked from the oven, but it does also reheat well. I was microwaving slices for a few days after baking this!
You could microwave the entire pud, to rewarm it slightly, or simply serve it as a cake them pour hot toffee sauce over the top.
The sauce can easily be made in advance, then stored in the fridge until needed. Simply microwave or heat in a pan to warm it up again.
What Should I Serve with This Sticky Toffee Christmas Pudding?
Vanilla ice cream, cream or custard would all be glorious additions to this pudding. Whichever you prefer!
Can I Make a Dairy Free Version?
I haven’t tried it, but I think it would work fine if you replaced the butter, milk and cream with plant based alternatives.
What Size Pudding Basin Do I Need?
A 900ml-1 litre earthenware or stoneware pudding is perfect for this. I have this one, which worked a treat, with no sticking.
Gluten Free Sticky Toffee Christmas Pudding Recipe
This recipe makes a lovely little sticky toffee Christmas pudding, which would serve about 6-8 people in one sitting. If you have any leftovers, simply rewarm them and enjoy in the days after Christmas.
As usual, you will find lots of step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org.
If you enjoy this gluten free sticky toffee Christmas pudding recipe, please leave a review on the recipe card below and spread the word! It makes a world of difference to me :).
Thank you so much! Laura xxx
A sensational and comforting alternative to traditional Christmas pudding. A soft gluten free date sponge, smothered with luscious toffee sauce.
- 130g pitted dates
- 60g unsalted butter, at room temperature
- 100g light brown sugar
- 2 medium eggs
- 35g treacle (or molasses)
- 140g gluten free self raising flour (I used FREEE by Doves Farm)
- 0.5 tsp xanthan gum
- 0.5 tsp bicarbonate of soda
- 0.5 tsp baking powder
- 0.5 tsp ginger
- 100ml semi-skimmed milk
- Pinch of fine salt
For the sticky toffee sauce
- 75g salted butter
- 50g dark brown sugar
- 50g caster sugar
- 50ml golden syrup
- 125ml double cream
- Chop the dates into small pieces and place in a high-sided heat proof bowl. Add 110ml boiling water to the dates and leave them to soak for 30 minutes.
- Preheat the oven to 160C (fan). Grease the inside of a 900ml-1 litre pudding basin, and line the base with a circle of non stick baking paper.
- First let's make the sponge. Cream the butter and light brown sugar together in a bowl until smooth.
- Add the eggs, one at a time, incorporating well into the mixture after each addition. Then add the treacle and mix until well combined.
- Sift the dry ingredients (flour, bicarb, baking powder, ginger, salt and xanthan gum) into the bowl and mix them into the wet ingredients, until you have a smooth cake batter.
- Add the dates and the water they were soaking in to a small blender and puree until smooth. (Or mash with a fork if you do not have a blender/prefer a chunkier texture). Then add to the cake batter and stir to combine.
- Finally add the milk and mix until smooth. You will have quite a runny batter, but this is perfect. Pour the batter into prepared pudding basin and bake on the middle shelf of the oven for approximately 1 hour 15 minutes at 160C (fan), or until the sponge is fully cooked through. Cover the top of the basin loosely with foil after 45 minutes, to stop it browning too much.
- While the sponge is baking, you can make the sticky toffee sauce.
- Melt the butter, dark brown sugar, caster sugar and golden syrup together in a small non-stick pan over a low heat. Cook very gently for 10 minutes or until it is starting to bubble and simmer slightly. Swirl the pan to mix the ingredients.
- Add the cream and to the pan, swirling to ensure fully mixed and then turn off the heat. Set aside until you are ready to serve.
- Take the sponge out of the oven once cooked and leave to sit for 10 minutes. Then place an upside down plate on top of the basin and flip over (so the plate is now the right way up and the basin is upside down). Carefully lift the basin off and the sponge should easily pop out. Peel off the baking paper from the top.
- Pour about a third of the sticky toffee sauce over the pudding and top with a sprig of holly (with the stem wrapped in foil). Serve the rest of the sticky toffee sauce in a jug on the side, for people to pour onto their individual portons.
If making in advance, simply reheat the toffee sauce when you are ready to serve. The sponge itself can be served warm or cold (warm is my preference) - so you can reheat it in the microwave if you have made it in advance.
For more delicious desserts, why not try some of my other gluten free recipes:
Enjoy! Laura xxx