Send to a friend
Just submit the form below to send Gluten Free Sticky Toffee Pudding to a friend.×
Gluten Free Sticky Toffee Pudding
175g Dark Muscovado Sugar
75g Butter, plus extra for greasing
30g Golden Syrup
2 Eggs, at room temperature
200g Gluten-Free Self-Raising Flour
200g Pitted Dates
1 teaspoon Bread Soda
for the Toffee Sauce:
100g Dark Muscovado Sugar
200ml Double Cream
Preheat the oven to 180°C. Grease dariole moulds with a little butter.
Using the paddle attachment on a food mixer, cream together the sugar and butter until light and fluffy. This should take about 10 minutes. Scrape down the bowl from time to time to ensure that the mixture is fully combined. Add the treacle and golden syrup and mix well. Add the eggs slowly one at a time, then add the self-raising flour after the eggs have been fully incorporated, and mix, scraping down the sides of the bowl until all the ingredients are fully combined.
Place the dates in a saucepan with the water and bring to the boil. Purée the date mixture with a hand-held blender to produce a sloppy mixture. Add the bread soda to the date purée and blend again, then add the date purée to the cake batter and blend well.
Pour the batter into the greased moulds and bake for 20–25 minutes, until the cake shrinks away from the sides of the moulds and springs back when gently pressed with a finger.
While the puddings are baking, you can make the toffee sauce. Melt the butter and sugar together in a saucepan, then add the double cream. Bring to the boil, then reduce the heat and simmer until the mixture coats the back of a spoon.
Remove the puddings from the moulds and pour the warm toffee sauce over the puddings to serve.