Sticky Toffee Pudding (GF)

sticky toffee pudding, gluten free, comfort food, autumn

Makes: 6 Puddings

Moist, sweet and sticky toffee pudding has transcended generations. As my little boy has coeliac disease I wanted to create a gluten-free adaptation that we could all eat together as a family over the Autumn months, so that he will never miss out on this timeless comforting classic.

Pudding Ingredients:

225ml / 8fl oz water
200g / 7oz dates, pitted and roughly chopped
1 teaspoon bicarbonate of soda
75g / 3oz butter
175g / 6oz soft brown sugar
2 medium eggs
½ teaspoon gluten-free vanilla extract
200g / 7oz gluten-free self-raising flour
Gluten-free flour, to dust

Sauce Ingredients:

110g / 4oz butter
110g / 4oz soft brown sugar
½ teaspoon gluten-free vanilla extract
150ml / 5fl oz double cream

Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4


1. Lightly grease and dust the pudding moulds, (capacity of 6fl oz), with a little gluten-free flour. Then, over a medium to high heat, pour the water into a medium pan and add the dates and bicarbonate of soda. Simmer until the dates are soft, then allow to cool.

2. Place the butter and soft brown sugar into a large mixing bowl and whisk until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Continue to whisk for 1 minute.

3. Using a metal spoon, fold in the sieved gluten-free flour until evenly blended. Then gradually beat in the date mixture. Distribute the mixture between the pudding moulds and place on a baking tray in the oven for approximately 25-30 minutes or until a cocktail stick comes out clean.

4. Meanwhile, to make the sticky toffee sauce, place the butter, soft brown sugar and vanilla extract into a small pan and warm over a low heat until the sugar has dissolved. Add the cream and stir until it starts to bubble. Remove from the heat.

5. Remove the puddings from the moulds and turn upside down. Drizzle the sauce over the top and serve immediately with a little pouring cream.

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