Name: Gluten free sticky toffee pudding recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes: 4
Cuisine: Baking
Ingredients: 200g pitted dates, finely chopped; 1 level tsp bicarbonate of soda; 100g butter, softened; 125g dark brown muscovado sugar, sifted; 2 medium eggs; 150g gluten free self-raising flour; 2tbsp golden syrup; whipped cream or crème fraîche, to serve

By Rose Fooks

published 31 March 2019

in Recipes

This gluten free sticky toffee pudding is a real crowd pleaser and is perfect if you need a pudding everyone can enjoy. Just like the traditional pud, our gluten free sticky toffee pudding is rich, indulgent and comforting. We have served the gluten free sticky toffee puddings with whipped cream but you could use créme fraîche or even ice cream if you'd prefer.

Ingredients

200g pitted dates, finely chopped
1 level tsp bicarbonate of soda
100g butter, softened
125g dark brown muscovado sugar, sifted
2 medium eggs
150g gluten free self-raising flour
2tbsp golden syrup
whipped cream or crème fraîche, to serve

For the sauce

60g butter
90g dark brown muscovado sugar
pinch of sea salt
4tbsp double cream or crème fraîche

You will need

4 molds buttered and dusted with flour

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Method

Heat oven to 150C, Gas 2. Put the dates and bicarb in a bowl and pour in 200ml boiling water. Leave for 5mins.
Put the butter and sugar in a bowl and, using an electric whisk, beat until light and fluffy. Beat in the egg, then fold in the four and vanilla. Beat in the date mixture and golden syrup and spoon into the moulds. Bake for 30mins, then leave in the tins to cool for 10mins before de-moulding onto the plates.
When the puddings are out of the oven make the sauce: Put the butter, sugar, salt and cream in a pan over a medium heat and stir until the sugar dissolves. Leave for 5-10mins to thicken.
Turn out the puddings and spoon over sauce with cream or crème fraîche.

Top Tip for making Gluten free sticky toffee pudding

Serve with double cream, crème fraîche or ice cream... (or a combination!)

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.