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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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Prep Time 20 minutes
Cook Time 40 minutes
Soak Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: British, Gluten-Free
Calories: 365
Ingredients Equipment Method Notes

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

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

Method
 

  1. Soak the dates in hot water or coffee for 15 minutes, then stir in baking soda.
  2. Blend the soaked dates into a smooth paste.
  3. Cream the butter and brown sugar together using an electric mixer or whisk.
  4. Add eggs one at a time, then stir in vanilla extract.
  5. Sift together almond flour, rice flour, tapioca starch, and salt using a fine mesh sieve.
  6. Fold in the dry ingredients and the date paste until fully combined.
  7. Pour the batter into a greased 8x8 inch baking dish and bake at 350°F (175°C) for 40 minutes.
  8. In a small saucepan, heat the cream, butter, brown sugar, and syrup until thick and bubbly.
  9. Remove pudding from oven and pierce it all over with a fork.
  10. Pour half of the warm toffee sauce over the pudding and let it soak.
  11. 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.