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Sticky Toffee Puddings

I love a good sticky toffee pudding, this one is made gluten free, obviously, and it certainly packs a punch in the taste department, it is super sweet and fabulously sticky, packed with dates and topped with sauce it is a perfect dessert for a treat night at the weekend.

Added 4th February 2019
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

Pudding
110g medjool dates
200ml water
50g butter
70g dark brown muscovado sugar
1tbsp golden syrup
2tbsp black treacle
2 eggs
120g gluten free self raising flour
1/2tsp vanilla

Sauce
110ml cream
50g butter
60g dark muscovado sugar
2tbsp treacle
1tbsp golden syrup
  • Preparation Time: 15 Mins
  • Cooking Time: 25 Mins
  • This recipe makes 4 puddings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Chop the dates into small pieces and soak in boiling water for 10 mins.

2. Meanwhile cream the sunflower spread and sugar together in a bowl. Add golden syrup and treacle and beat well. Add the flour and eggs and beat until smooth then add vanilla extract.

3. Pour the dates and water into a blender and blend until smooth then add to the flour mixture.

4. Grease 4 small pudding tins and 3/4 fill each with the mix, place in an oven preheated to gas mark 6/200°C for 20-25 mins until risen and cooked through. Remove from the tins.

5. To make the sauce, place all the sauce ingredients in a pan and stir until melted, bring to the boil, stirring occasionally, then pour over the puddings.

The original version of this recipe first appeared in our 2018 recipe calendar. This version is mostly the same but the amount of sugar has been lessened.

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