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A slice of gluten free sticky toffee pudding drizzled with toffee sauce on a white plate, top-down on a white kitchen table.

Gluten Free Sticky Toffee Pudding

A rich, moist British dessert made gluten-free with almond and rice flour, soaked in luscious homemade toffee sauce.
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Course: Dessert
Cuisine: British, Gluten-Free
Prep Time: 20 minutes
Cook Time: 40 minutes
Soak Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8 Slices
Calories: 365kcal
Cost: $10–$12

Equipment

  • 1 Large mixing bowl
  • 1 Electric mixer or whisk Creaming butter & sugar
  • 1 8x8 inch baking dish Greased
  • 1 Fine-mesh sieve Sifting dry ingredients
  • 1 Small saucepan Toffee sauce
  • 1 Measuring cups/spoons Standard set
  • 1 Wooden spoon Stirring

Ingredients

Pudding Base

  • 1 cup Pitted dates Soaked in hot water or coffee
  • 1 cup Hot water or coffee For soaking dates
  • 1 teaspoon Baking soda Gluten-free
  • ½ cup Brown sugar Packed
  • ½ cup Butter Softened
  • 2 Eggs Large
  • 1 teaspoon Vanilla extract Pure
  • 1 cup Almond flour Finely ground
  • ½ cup Rice flour White
  • 2 tablespoon Tapioca starch For texture
  • ½ teaspoon Sea salt Fine

Toffee Sauce

  • ¾ cup Heavy cream For sauce
  • ½ cup Butter For sauce
  • ½ cup Brown sugar For sauce
  • 2 tablespoon Golden syrup or maple syrup For sauce

Instructions

  • Soak the dates in hot water or coffee for 15 minutes, then stir in baking soda.
  • Blend the soaked dates into a smooth paste.
  • Cream the butter and brown sugar together using an electric mixer or whisk.
  • Add eggs one at a time, then stir in vanilla extract.
  • Sift together almond flour, rice flour, tapioca starch, and salt using a fine mesh sieve.
  • Fold in the dry ingredients and the date paste until fully combined.
  • Pour the batter into a greased 8x8 inch baking dish and bake at 350°F (175°C) for 40 minutes.
  • In a small saucepan, heat the cream, butter, brown sugar, and syrup until thick and bubbly.
  • Remove pudding from oven and pierce it all over with a fork.
  • Pour half of the warm toffee sauce over the pudding and let it soak.
  • Serve warm with remaining sauce drizzled over the top.

Notes

For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream. Can be made a day ahead and reheated.

Nutrition

Serving: 120g | Calories: 365kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 220mg | Potassium: 320mg | Fiber: 4g | Sugar: 33g | Vitamin A: 550IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1.2mg