Gluten-Free Sticky Toffee Pudding
Indulge in the ultimate comfort dessert with this Gluten-Free Sticky Toffee Pudding, a decadent twist on the traditional British classic tailored for gluten-free diets. Made with sweet, simmered dates and a rich gluten-free flour base, this pudding boasts a moist, perfectly spongy texture that’s drenched in a luscious house-made toffee sauce. The recipe is easy to follow, with a prep time of just 20 minutes, and bakes to golden perfection in only 40 minutes. Whether your guests are gluten-intolerant or just dessert enthusiasts, this warm and sticky delight offers a showstopping finale to any meal. Serve it with vanilla ice cream or whipped cream for an unforgettable dessert experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Dates, pitted and chopped
- 250 ml Water
- 1 teaspoon Baking soda (gluten-free certified)
- 85 grams Unsalted butter, softened
- 150 grams Brown sugar
- 2 pieces Eggs, large
- 150 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder (gluten-free certified)
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream
- 100 grams Brown sugar (for sauce)
- 50 grams Unsalted butter (for sauce)
Instructions
Preheat the oven to 180°C (350°F). Grease an 8-inch square baking dish or similar oven-safe dish with butter or non-stick spray.
In a saucepan, combine the chopped dates and water. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the dates soften. Remove from heat and stir in the baking soda. Set aside to cool slightly.
In a large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Sift the gluten-free all-purpose flour, baking powder, and salt together into a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Stir in the cooled date mixture and vanilla extract until evenly distributed. The batter will be slightly thick.
Pour the batter into the prepared baking dish and smooth out the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the heavy cream, 100 grams of brown sugar, and 50 grams of butter. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat.
Once the pudding is baked, remove it from the oven and allow it to cool for 5 minutes. Poke small holes across the surface of the pudding with a skewer or toothpick, then pour half of the toffee sauce over it, allowing it to soak in.
Cut the pudding into squares and serve warm with the remaining toffee sauce drizzled over the top. Optionally, serve with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 530.5 g | 193% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 376.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 453 mg | 35% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
