Gluten-free sticky toffee pudding

Gluten-free Sep 4, 2021

  • Serves Serves 6-8 puddings depending on size
  • 10 mins to prepare and 30 mins to cook, 10 mins to cool
  • 392 calories/serving
  • Gluten-free


For the sponge:

  • 250g (8oz) pitted dried dates, chopped
  • 200ml (1/3 pint) water
  • 100ml (3 1/2fl oz) milk
  • 100g butter, softened
  • 100g (3 1/2oz) light brown sugar
  • 3 eggs
  • 2 tbsp maple syrup
  • 175g Doves Farm gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • 100g light brown sugar
  • 100g butter
  • 125ml double cream
  • double cream, to serve

Special equipment

  • 6-8 mini pudding moulds


His luscious pudding is moist and dense, and it's everything a sticky toffee pudding should be, but it's also gluten-free.

  1. Preheat the oven to 180°C (gas 4), 160°C (fan 160°C).
  2. 6 pudding/dariole moulds should be greased and lined.
  3. Bring 200ml water to a boil with the dates in a saucepan.
  4. Reduce the heat to low and allow the dates to soften for a few minutes.
  5. In a food processor, blitz the date and water combination to a purée.
  6. Blitz the remaining sponge ingredients until thoroughly mixed.
  7. Distribute the mixture evenly among the prepared molds, filling each one to about ⅔ to ¾ capacity.
  8. Bake for 20-30 minutes, or until the sponges have risen and are firm and springy when touched.
  9. If you use a skewer, it should come out clean. If they're starting to burn, cover them with foil until they're done.
  10. In the meantime, prepare the sauce.
  11. Cook the sugar, butter, and cream together in a saucepan over medium heat until the sugar has dissolved, then cook for a few more minutes, stirring constantly, until the mixture has thickened and darkened in color.
  12. Allow 5 minutes for the puddings to cool in their moulds before inverting onto a platter and topping with toffee sauce and double cream.


Master Chef

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