Description

This delicious gluten-free sticky toffee pudding is incredibly moist, tender, and soaked in a rich butterscotch-style toffee sauce. Made with sweet dates and simple pantry ingredients, it’s an easy, cozy dessert that tastes just like the classic — no gluten required!

Ingredients

FOR THE PUDDING:

1 cup chopped dates

1 cup boiling water

1 tsp baking soda

1½ cups gluten-free 1:1 flour (with xanthan gum)

1 tsp baking powder

½ tsp salt

½ cup brown sugar

2 large eggs

½ cup unsalted butter, melted

1 tsp vanilla extract

FOR THE TOFFEE SAUCE:

½ cup unsalted butter

1 cup brown sugar

¾ cup heavy cream

1 tsp vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

2. Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit 10 minutes.

3. In a separate bowl, whisk gluten-free flour, baking powder, and salt.

4. In a large bowl, whisk brown sugar, melted butter, eggs, and vanilla until smooth.

5. Stir softened date mixture into the wet ingredients.

6. Fold in dry ingredients until just combined.

7. Pour batter into the prepared dish and smooth the top.

8. Bake 30–35 minutes, until a toothpick inserted comes out mostly clean.

9. While baking, make the sauce: simmer butter, brown sugar, cream, and salt for 5–7 minutes until thick.

10. Remove from heat and stir in vanilla.

11. Poke holes in the warm pudding and pour half the sauce over the top.

12. Serve warm with extra sauce.

Notes

Use a gluten-free flour blend with xanthan gum for best texture.

Do not overbake — this dessert should stay moist.

Add a splash of espresso or bourbon to the sauce for depth.

Leftovers reheat beautifully and stay moist for days.