20% off selected gluten free home baking products

Shop now

Gluten Free Sticky Toffee Pudding

Makes 6 portions

An all-time family favourite, with a rich treacle flavour. This pudding may sink a little in the middle but will still taste fantastic! It is delicious served with cream, vanilla ice cream or custard.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  1. Chop the dates into a bowl and add the boiling water.
  2. Stir in the bicarbonate of soda then set this aside to cool.
  3. Smear a little butter around the inside of 6 ramekin dishes or a 1.2lt/2pt baking dish and pre-heat the oven.
  4. Put the butter and sugar into a mixing bowl and beat them together until softened.
  5. Add the treacle and egg and beat well.
  6. Sieve the flour into the bowl and stir to combine.
  7. Mash the cold date mixture to make a puree, add it to the mixing bowl and beat well.
  8. Divide the mixture between the ramekin dishes or the prepared dish and smooth the top.
  9. Bake for 20-30 minutes depending on size and until a cocktail stick comes out clean. Don’t worry if the pudding sinks slightly in the middle.
  10. Allow to cool for a few minutes then turn out the pudding(s) onto a plate(s).
  11. Alternatively, leave to cool completely then gently reheat and turn out when warmed through.

Equipment

6 ramekin dishes or a 1.2lt/2pt baking dish and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

20-30 minutes
This sticky toffee pudding went down a treat! Perfectly delicious and the sponge is so light...everyone loved it! I doubled the recipe which filled a large muffin tray with 6 individual portions with enough left over to fill another ramekin so got 7 generous sized portions out of it. I made a sauce by gently heating then blending some medjool dates, goats butter, treacle and rice milk. So easy to make and now a firm favourite :-)
By Miss Kay Capaldi
26 Dec 2015
I doubled the recipe and served at a family dinner. I made a toffee sauce with 2½ oz brown sugar, 1½ oz butter and 2 tbsp double cream mixed together and brought to the boil for 3 minutes. Served with either cream or vanilla ice cream it was absolutely delicious. Some of the family members didn't even realise it was gluten free!!
By Mrs GILL MCMAHON
27 Jul 2015
Made double the mixture with dairy free spread instead of butter and 1/4 tsp Xantham gum. The whole pudding was demolished and will definitely be making this again. Made a sauce with brown sugar, golden syrup, vanilla essence and dairy free spread, boiled for 5 mins then added soya cream- delicious
By Mrs Rhian Rochford
02 Mar 2014
I have made this a couple of times with doves farm gluten free SR flour and found it a hit with my dinner guests. It is light and fluffy rather than thick and gooey but delicious all the same.
By Miss Caroline Teasdale
12 Dec 2013
After scouring for hours to find a well-reviewed sticky toffee pudding recipe, we found this one and it was perfect! I am gluten and wheat intolerant and my boyfriend has a dairy allergy so it was an ideal recipe. We used a Bain Marie but the bottom was still a bit undercooked so next time I think we'll try without but still tasted amazing!
By Miss Nicola Wetherell
13 Apr 2013
Anna's review was very helpful. I followed her method and found that double the quantity was plenty for 8 people. I used self raising gluten free flour so I used half the quantity of baking powder. Even though the pudding sank in the middle as it cooled it still had a lovely texture.
By Mrs Amanda Sherwood
28 Oct 2012
My son's first attempt at baking on his own! This was delicious and will definitely be repeated. Made with wholemeal self-raising flour. Ran out of treacle so substituted golden syrup. Would probably chop up the dates next time. Very tasty with vanilla ice cream.
By Dr Linda Watson
27 Feb 2010

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings