My Gluten Free Guide

Sticky Toffee Pudding (GF)

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Hurrah, finally a gluten free sticky toffee pudding recipe you can make and enjoy at home. This is a true British pudding classic and luckily it works wonderfully to a gluten free recipe. A soft date sponge smothered with glorious sticky toffee sauce, this is a real crowd pleaser dessert.

My gluten free sticky toffee pudding can be served with any of the classics – ice cream, clotted cream, double cream or custard. Personally I love a scoop of vanilla ice cream on mine, but I could also happily wolf a slice down by itself. That toffee sauce is so good I want to drink it!

Sticky toffee pudding is best enjoyed warm from the oven, but it does also reheat very well. If you want to make this bake in advance then simply reheat the sauce when you are ready to serve.

What Type of Dates Should I Use and Where Can I Find Them?

Dates are easy to get hold of in supermarkets, especially during the winter months. I picked up a pack from the fruit and veg section in Tesco – selecting a variety that had already be destoned, these pitted dates.

You can also find dates in the baking section. Feel free to go fancy and use medjool dates for a super rich flavour, however I just use the bog standard variety and this pud still tastes fab!

Gluten Free Sticky Toffee Pudding Recipe

Now let’s get to the yummy recipe shall we! If you love this sticky toffee pudding as much as me, please do review the recipe on the card below. Also feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!

You’ll find my recipe and method below, with plenty of pictures to help guide you.

Happy Baking! Laura xxx

Gluten Free Sticky Toffee Pudding
Yield: Serves 6-8

Gluten Free Sticky Toffee Pudding

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the sponge:

  • 200g pitted dates
  • 100g unsalted butter, at room temp
  • 150g light brown sugar
  • 3 medium eggs
  • 50ml treacle (or molasses)
  • 200g gluten free self raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 0.5 tsp xanthan gum
  • 0.5 tsp ground ginger (optional)
  • A pinch of fine salt
  • 150ml milk

For the toffee sauce:

  • 75g salted butter
  • 50g dark brown sugar
  • 50g caster sugar
  • 50ml golden syrup
  • 125ml double cream

Instructions

  1. Chop the dates into small pieces and place in a high-sided heat proof bowl. Add 175ml boiling water to the dates and leave them to soak for 30 minutes.
  2. Preheat the oven to 160C (fan). Grease the inside of a bakeproof oven dish with butter (size approx 20cm x 30cm).
  3. First let's make the sponge. Cream the butter and brown sugar together in a bowl until smooth.
  4. Add the eggs, one at a time, incorporating well into the mixture after each addition. Then add the treacle and mix until well combined.
  5. Sift the dry ingredients (flour, bicarb, baking powder, ginger, salt and xanthan gum) into the bowl and fold them into the wet ingredients.
  6. Puree the softened dates in a small blender (do not drain them, blend them with the water they have been soaking in). (Or mash with a fork if you do not have a blender/prefer a chunkier texture). Then add to the sponge batter and stir to combine.
  7. Finally add the milk and mix until smooth. You will have quite a runny batter, but this is perfect. Pour the batter into the baking dish and bake on the middle shelf of the oven for 35-40 minutes at 160C (fan), or until the sponge is fully cooked through.
  8. While the sponge is baking, you can make the sticky toffee sauce.
  9. 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.
  10. 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.
  11. Take the sponge out of the oven once cooked. You can either set it aside until later, or if serving immediately pour half the toffee sauce over the top and then cut into portions. Serve the rest of the sticky toffee sauce in a jug on the side, for those who want extra sauce mmmm. If making in advance, simply reheat the toffee sauce when you are ready to serve, then add to the sponge and enjoy!

I hope you enjoy making and eating my gluten free sticky toffee pudding! For more delicious dessert ideas, why not check out some of my other gluten free recipes:

Enjoy! Laura xxx

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