Gluten Free Sticky Toffee Pudding

Sticky toffee pudding is a British dessert, usually steamed or baked in a water bath. This gluten free sticky toffee pudding is just baked, but topped with the traditional toffee sauce. You can top it with sweetened or unsweetened whipped cream, vanilla ice cream, or serve it just with the sauce. 

Gluten Free Sticky Toffee Pudding


Yield: Makes 5 to 6 desserts

Gluten Free Sticky Toffee Pudding

A delicious, gluten free sticky pudding topped with toffee sauce. It's not only a wonderful Christmas tradition, but a dessert for year-round.


    For the Sauce:
  • 1 1/4¬†cups heavy cream
  • 1 cup sugar
  • 1/2 cup light corn syrup (or gluten free brown rice syrup - Lundberg brand)
  • 8 Tablespoons (1 stick) unsalted butter
  • For the Cake:
  • 6 Tablespoons unsalted butter
  • 6 oz. pitted dates
  • 1 Cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend Recipe
  • 1 teaspoon gluten free baking powder
  • 1/4 teaspoon baking soda
  • 1/16 teaspoon¬†salt
  • 3/4 cup light brown sugar
  • 1 teaspoon pure/gluten-free vanilla extract
  • 1 large egg
  • The Perfect Sweetened Whipped Cream (optional)


    To Make the Sauce:
  1. To a 3-quart saucepan saucepan over medium heat, add half of heavy cream (1 1/4 cups), sugar, corn syrup and 8 tablespoons butter. Stir to combine and cook until the mixture turns amber in color, about 30 minutes. Add reamining half of cream, stir (it will bubble up quite a bit), stir, and set aside.
  2. To Make the Cake:
  3. Preheat oven to 350¬ļF. Oil six 6-ounce ramekins and set aside.
  4. To a clean saucepan, add dates and water and cook until they break down and soften, about 15 minutes. Transfer mixture to a blender or food processor and puree.
  5. In a small bowl, whisk the flour, baking powder, baking soda and salt and set aside.
  6. In the bowl of your mixer, add the brown sugar and butter and beat on medium speed until fluffy, about 5 minutes.
  7. Add vanilla, egg, and the date mixture; and beat on medium speed just until combined.
  8. Add the dry mixture and beat until smooth.
  9. Distribute the batter between the ramekins, smooth out the tops (drip beads of water on top if necessary to prevent sticking to the spatula), place them on a baking sheet and bake for 20 - 25 minutes on the center shelf of the oven.
  10. Remove from oven and allow to cool for about 5 minutes on baking pan. Remove from ramekins, slice each into 2-layers, and transfer to saucers or dessert plates. Top the bottom slice with some of the warm sauce that you set aside. Add the top layer and top it with additional sauce. Serve warm or at room temperature. Alternatively, you may leave them in their ramekins and top with sauce. Additionally, you may add a dollop of whipped cream.

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