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.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 6-8 people

Preparation

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.

  1. Preheat oven to gas 4, 180°C, fan 160°C.

  2. Grease and line the base of 6 pudding/dariole moulds.

  3. 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.

  4. 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. 

  5. 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.

  6. 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.

  7. 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.

Ingredients

For the sponge:

For the Sauce

Special equipment

  • 6-8 mini pudding moulds

Shop ingredients

Ingredients

For the sponge:

For the Sauce

Special equipment

  • 6-8 mini pudding moulds

Shop ingredients Shop ingredients

Preparation

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.

  1. Preheat oven to gas 4, 180°C, fan 160°C.

  2. Grease and line the base of 6 pudding/dariole moulds.

  3. 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.

  4. 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. 

  5. 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.

  6. 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.

  7. 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.