Sticky Toffee Puddings

Sticky Toffee Puddings - Coeliac Sanctuary

Posted On: 4th February 2019
Recipe By: Alison Wheatley at

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.

This recipe is...



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

110ml cream
50g butter
60g dark muscovado sugar
2tbsp treacle
1tbsp golden syrup

Preparation Time: 15 Mins
Cooking Time: 25 Mins

This recipe is free from...

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


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.

This recipe makes 4 puddings
Nutritional info per pudding

Calories Carbs Fibre Fat Sugar Protein
611 82g 2g 29g 61g 5g

Calories 611
Carbs 82g
Fibre 2g
Fat 29g
Sugar 61g
Protein 5g

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