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Sticky Toffee Pudding Recipe

Cakes & Desserts

Sticky Toffee Pudding - Glutafin gluten free recipes

When you have the desire for a really sweet delicious classic pudding this will certainly satisfy.

Preparation time:
20 minutes

Cooking time:
30 minutes

Oven temperature: 220 C / Gas mark 7
8 Servings



  • 275g/ 10oz Glutafin Select White or Fibre Mix
  • 200g/ 7oz Pitted dried dates sold in a block
  • 300ml/ ½ pt Boiling water
  • 50g/2oz Butter (melted)
  • 175g/ 6oz Dark Muscovado sugar
  • 1 x 15ml tbsp Golden syrup
  • 2 x 15ml tbsp Black treacle
  • 1 x 5ml tsp Best Madagascan vanilla extract
  • 1 x 15ml tbsp Bicarbonate of soda
  • 2 Medium eggs


  • 150ml/ ¼ pt Double cream
  • 25g/ 1oz Butter
  • 50g/ 2oz Muscovado sugar
  • 2 x 15ml tbsp Black treacle
  • 1 x 5ml tsp Vanilla extract

To Serve

  • Sprinkle with pecan nuts


1.Place dates and water in a large covered bowl and microwave for 2 -3 minutes to soften.

2.Leave to stand for 10 minutes and then mix to a paste with a fork.

3.Meanwhile grease baking tray or containers well with melted butter and sprinkle with a little Select Mix to coat.

4.Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.

5.Pour into the prepared tray or divide between 8 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.

6.To make the sauce gently warm ingredients together until simmering.

7.Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.

You can freeze for up to a month. But do not freeze the sauce, just make that fresh after defrosting.


Your Comments

Recent Comments...

Please could you tell me what size tray is required and what the imperial equivalent for the boiling water is. Thank you
Ann Bryant says:
21st August 2011
Hi The tin size should be around 7inches x 10 ½ inches or 8 ½ inch square. The Boiling water is 10 fl ozs.
Thanks Glutafin
Glutafin says:
22nd August 2011
Absolutely fabulous cake - recommend this one!
Tracy Carr says:
18th September 2011

Glutafin says:
Yes you can freeze for up to a month. But do not freeze the sauce, just would make that fresh after defrosting.

31st October 2011
Sylvia Deering says:
Can you freeze the baked pudding ?..Thank you

30th October 2011
Sylvia Deering says:
Hi again...can you just confirm that the 3oz of melted butter goes in the mix or is it just for greasing the tins ? Thank you once again..

31st October 2011
Glutafin says:
The 2oz melted butter is just for the tins not the recipe Thanks Glutafin

1st November 2011

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