Sticky toffee pudding is a beloved dessert that you can still enjoy even if you’re avoiding gluten. This gluten-free version maintains all the rich, moist, and decadent qualities of the classic British dessert, with no compromise on flavor or texture. Perfect for impressing guests or treating yourself, this pudding is sure to become a favorite. Let’s get started!
Ingredients
For the Pudding:
- 200g (1 cup) pitted Medjool dates – finely chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 75g (1/3 cup) unsalted butter – softened
- 150g (3/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 150g (1 1/4 cups) gluten-free flour blend – with xanthan gum if possible
- 1/2 tsp baking powder
- Pinch of salt
For the Toffee Sauce:
- 200g (1 cup) light brown sugar
- 100g (1/2 cup) unsalted butter
- 250ml (1 cup) heavy cream
- 1 tbsp black treacle or molasses (optional for added depth)
- 1 tsp vanilla extract
- Pinch of salt
For Serving:
- Gluten-free vanilla ice cream, clotted cream, or custard
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 180°C (350°F). Grease an 8-inch square or round baking dish with butter, and line the bottom with parchment paper. This will make it easier to remove the pudding from the dish after baking.
Step 2: Prepare the Dates
Place the chopped dates in a bowl and pour over the boiling water. Add the baking soda and stir. Let the dates soak for about 10 minutes. The baking soda helps to soften the dates, which will create a smoother texture in the pudding.
Step 3: Make the Pudding Batter
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. Use an electric mixer if possible, but a wooden spoon will work too.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the gluten-free flour blend, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Finally, stir in the soaked date mixture, including any liquid. The batter will be quite loose, which is normal.
Step 4: Bake the Pudding
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the pudding is well-risen and a skewer inserted into the center comes out clean.
Let the pudding cool in the dish for 10 minutes before turning it out onto a serving plate.
Step 5: Prepare the Toffee Sauce
While the pudding bakes, make the toffee sauce. In a medium saucepan, combine the light brown sugar, butter, heavy cream, and black treacle (if using). Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth.
Allow the sauce to simmer gently for 3-5 minutes, or until it thickens slightly. Stir in the vanilla extract and a pinch of salt, then remove from heat.
Step 6: Serve the Pudding
Cut the sticky toffee pudding into squares or slices. Pour a generous amount of warm toffee sauce over each portion. You can also poke holes in the pudding and pour sauce over the top, allowing it to seep into the cake.
Serve immediately with gluten-free vanilla ice cream, clotted cream, or custard.
Tips for a Perfect Gluten-Free Sticky Toffee Pudding
- Use a good gluten-free flour blend: For the best texture, choose a gluten-free flour blend that includes xanthan gum or guar gum, which helps replicate the elasticity of gluten. If your blend doesn’t contain these, you can add 1/4 teaspoon of xanthan gum.
- Soak the dates properly: Soaking the dates in boiling water with baking soda is key to achieving the right texture. It breaks down the dates, making them easier to incorporate into the batter.
- Don’t overmix: Gluten-free batters can become dense if overmixed. Stir just until the ingredients are combined to keep the pudding light and fluffy.
- Sauce ahead of time: You can prepare the toffee sauce in advance and reheat it gently before serving. It also freezes well if you want to save some for later.
Frequently Asked Questions
Can I make this pudding dairy-free as well?
Yes, you can make this sticky toffee pudding dairy-free by using a dairy-free butter substitute and coconut cream or another non-dairy cream in place of the heavy cream for the toffee sauce.
What can I substitute for black treacle in the sauce?
If you don’t have black treacle, you can substitute it with molasses, dark corn syrup, or leave it out altogether. It adds depth to the sauce, but the pudding will still be delicious without it.
How do I store gluten-free sticky toffee pudding?
Store any leftover pudding in an airtight container in the fridge for up to 3-5 days. Reheat in the microwave or oven before serving, and be sure to add extra toffee sauce on top.
Can I freeze sticky toffee pudding?
Yes, this gluten-free sticky toffee pudding freezes well. Wrap the cooled pudding tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, thaw in the fridge overnight and warm in the oven.
What’s the best way to reheat sticky toffee pudding?
To reheat sticky toffee pudding, warm it in a preheated oven at 150°C (300°F) for about 10-15 minutes, or microwave individual portions for 30-60 seconds. Serve with additional warm toffee sauce for the best flavor.
