Go Back

Gluten-Free Sticky Toffee Pudding

This gluten-free version of the classic sticky toffee pudding features a chewy, moist crumb made with a carefully chosen gluten-free flour blend, balanced with tender dates and rich caramel toffee sauce. The dessert boasts a warm, sticky texture and deep caramel flavor, finished with a glossy toffee glaze that seeps into every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g pitted dates soft, plump
  • 150 ml boiling water
  • 1 tsp baking soda
  • 100 g unsalted butter room temperature
  • 150 g brown sugar dark or light
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200 g gluten-free flour blend measure according to package instructions if needed
  • 1 tsp baking powder
  • 100 g dark brown sugar
  • 100 ml heavy cream
  • 50 g unsalted butter for toffee sauce

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • Whisk or beater
  • Measuring cups and spoons
  • Baking dish
  • Skewer or toothpick

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a baking dish with butter and set aside.
  2. Chop the dates into small pieces, then place them in a saucepan with boiling water and the baking soda. simmer gently for about 5 minutes until the dates soften and become gooey. Let cool slightly.
  3. In a large mixing bowl, beat the butter and brown sugar together until the mixture is pale and fluffy, about 3 minutes. Use a whisk or hand mixer for best results.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. The mixture should be smooth and slightly thickened.
  5. Sift together the gluten-free flour and baking powder, then gently fold into the wet mixture in three parts, alternating with the cooled date mixture. Fold until just combined, being careful not to overmix.
  6. Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Bake for 30-35 minutes, until the top is golden and a skewer inserted in the center comes out with moist crumbs.
  7. While the pudding bakes, make the toffee sauce by combining the heavy cream, butter, and dark brown sugar in a saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 3-4 minutes.
  8. Remove the baked pudding from the oven and poke it all over with a skewer or fork to help soak up the sauce. Pour the warm toffee sauce generously over the hot pudding, allowing it to seep into the sponge.
  9. Let the pudding rest for 10 minutes so the flavors meld and the sauce thickens further. Serve warm, topped with extra toffee sauce if desired, and enjoy the rich, sticky texture and deep caramel flavor.

Notes

For an extra indulgence, serve with vanilla ice cream or whipped cream. Make sure to soak the dates well and watch the pudding carefully in the oven to prevent overbaking.