Gluten Free Sticky Toffee Pudding

Recipes

Sticky Toffee Pudding

Home / Cakes & Puddings / Gluten Free Sticky Toffee Pudding

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Prep Time
Preparation Time
20m
Cook Time
Cooking Time
30m
Serves
Serves
8-10

This gluten free Sticky Toffee Pudding is perfect for when you have the desire for a really sweet and delicious classic pudding.

  • Ingredients

  • 275g Glutafin Gluten Free Select Multipurpose White Mix
    200g ready to eat dates
    200ml boiling water
    50g melted butter
    175g dark muscovado sugar
    1 tbsp golden syrup
    2 tbsp black treacle
    1 tsp vanilla extract
    1 tbsp bicarbonate of soda
    2 medium eggs

    Sauce

    150ml double cream
    25g butter
    50g muscovado sugar
    2 tbsp black treacle
    1 tsp vanilla extract

    Finishing

    Sprinkle with pecan nuts

    Additional Equipment

    Electric mixer

  • Method

  • 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. Pre-heat oven to 220° C / Gas mark 7

    4. Grease baking tray or containers well with melted butter and sprinkle with a little flour mix to coat.

    5. 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.

    6. Pour into the prepared tray or divide between 8 – 10 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.

    7. To make the sauce gently warm ingredients together on the hob, until simmering.

    8. 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.

Preparation Time - 20m | Cooking Time - 30m | Serves - 8-10

Ingredients

275g Glutafin Gluten Free Select Multipurpose White Mix
200g ready to eat dates
200ml boiling water
50g melted butter
175g dark muscovado sugar
1 tbsp golden syrup
2 tbsp black treacle
1 tsp vanilla extract
1 tbsp bicarbonate of soda
2 medium eggs

Sauce

150ml double cream
25g butter
50g muscovado sugar
2 tbsp black treacle
1 tsp vanilla extract

Finishing

Sprinkle with pecan nuts

Additional Equipment

Electric mixer

Method

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. Pre-heat oven to 220° C / Gas mark 7

4. Grease baking tray or containers well with melted butter and sprinkle with a little flour mix to coat.

5. 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.

6. Pour into the prepared tray or divide between 8 – 10 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.

7. To make the sauce gently warm ingredients together on the hob, until simmering.

8. 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.

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© 2024. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA