Gluten-Free Sticky Toffee Pudding

Sticky toffee pudding is the ultimate dessert. With an easy gluten-free batter recipe and super sticky sauce, this traditional English pudding will not fail to please.

This sticky toffee recipe is suitable for gluten, dairy and nut free diets.

Gluten Free sticky toffee pudding has the right amount of moisture to ensure the gluten-free flour does not make the cake to dry. The addition of sticky toffee sauce aids with this.

Ingredients

For the sponge:

  • 200g pitted dates – find out more about dates and their natural sweetness here.
  • 200ml hot water
  • 1 tspn bicarbonate of soda
  • 75g Stork Vegetable spread
  • 2 tbspn black treacle
  • 50g muscovado sugar
  • 2 large free-range eggs
  • 150g gluten-free plain flour
  • 2 tspn gluten-free baking powder

For the sauce:

  • 150g butter – using stork vegetable butter
  • 300g muscovado sugar
  • 1tbspn black treacle
  • 200ml soya cream

Method

  1. Preheat the oven to 180C/Gas Mark 6 and lightly grease your dish.
  2. Add the dates and hot water into a blender and blitz until smooth.
  3. In a separate bowl, cream the butter and black treacle together until well mixed, then add the sugar and mix again, ensuring there are no lumps.
  4. Beat in the eggs making sure they are completely incorporated before adding in the flour and baking powder and beating until you have a thick, smooth batter.
  5. Stir in the dates and their mixture into the batter.
  6. Pour and scrape into your cake dish and bake for 30-35 minutes or until a cake tester comes out clean.
  7. To make the sauce, melt butter, muscavado sugar and black treacle on a low heat. Once the butter’s melted, stir in the cream and bring to the boil.
  8. Heat the sauce for a few minutes and then leave to cool. Once the cake is ready, prick the cooked sponge with a cocktail stick and pour over the quarter of the sauce over the cake, ensuring the whole sponge is completely covered.
  9. Leave the pudding too stand for about 20 minutes, then take to the table, with the remaining sauce in a jug and cream or custard to serve!

Find more Gluten Free recipes here.

Gluten-Free Sticky Toffee Pudding

Course Dessert
Cuisine British

Ingredients
  

For the Sponge

  • 200 g Pitted dates
  • 200 ml Hot water
  • 1 tbsp Bicarbonate of soda
  • 75 g Stork Vegetable spread
  • 2 tbsp Black treacle
  • 50 g Muscovado sugar
  • 2 Large Free-range eggs
  • 150 g Gluten-free plain flour
  • 2 tbsp Gluten-free baking powder

For the Sauce

  • 150 g Stork Vegetable Butter
  • 300 g Muscovado sugar
  • 1 tbsp Black treacle
  • 200 ml Soya cream

Instructions
 

  • Preheat the oven to 180C/Gas Mark 6 and lightly grease your dish.
  • Add the dates and hot water into a blender and blitz until smooth.In a separate bowl, cream the butter and black treacle together until well mixed, then add the sugar and mix again, ensuring there are no lumps.
  • Beat in the eggs making sure they are completely incorporated before adding in the flour and baking powder and beating until you have a thick, smooth batter.
  • Stir in the dates and their mixture into the batter. Pour and scrape into your cake dish and bake for 30-35 minutes or until a cake tester comes out clean.
  • To make the sauce, melt butter, muscavado sugar and black treacle on a low heat. Once the butter's melted, stir in the cream and bring to the boil. Heat the sauce for a few minutes and then leave to cool.
  • Once the cake is ready, prick the cooked sponge with a cocktail stick and pour over the quarter of the sauce over the cake, ensuring the whole sponge is completely covered.
  • Leave the pudding too stand for about 20 minutes, then take to the table, with the remaining sauce in a jug and cream or custard to serve!
Keyword Dairy-free Fudge, Gluten-free, Nut-free Hummus, Sticky toffee pudding
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