If you have a sweet tooth and love British desserts, you've likely heard of Sticky Toffee Pudding - a deliciously rich cake made with dates and smothered in sweet toffee sauce. However, if you're someone with gluten intolerance or celiac disease, you may have thought you'd never be able to enjoy this iconic dessert. But fear not - this gluten-free version of the classic pudding is here to save the day and satisfy your cravings.
This recipe not only caters to those with gluten intolerance, but it's also just as indulgent and delicious as the traditional version.
What Is Sticky Toffee Pudding?
A traditional British sweet called sticky toffee pudding is constructed of a dark, dense sponge cake mixed with chopped dates and covered with a sweet toffee sauce.
What Does This Pudding Taste Like? Gooey Goodness!
The honeyed sweetness of dried dates and buttery toffee sauce are the star ingredients in these delectable mini puddings. Every bite delivers a rich, soft, almost chewy caramel or toffee flavor and texture.
The Secret Ingredient for a Moist Gluten-Free Sticky Toffee Pudding
Making a gluten-free version of Sticky Toffee Pudding that tastes as good as the original might seem like a tall order. But, trust me, we're experts at making gluten-free things taste like actual food. The secret ingredient in this recipe is the Medjool dates, which adds a delicious sweetness and helps keep the cake moist.
People have been eating dates for thousands of years! They are packed with essential nutrients, give a boost of energy, and are a good source of fiber.
It is an old saying that the date palm must have “its head in the sun and its feet in water”. This refers to the fact that date palms need high heat, low humidity, and a constant source of groundwater to produce fruit. Date palms thrive, therefore, only in the world’s few desert regions.
How to Serve And Store Sticky Toffee Pudding: Tips for Keeping It Sticky and Gooey
Serving and storing this pudding correctly is essential to maintaining its deliciousness. It's like taking care of a delicate little snowflake - you need to do it just right.
First things first, pour the warm toffee sauce over the cake no more than 10 minutes before serving, ensuring that it remains sticky and gooey. For sobbing out loud, don't pour the sauce over the cake and wait any longer to serve it. That is just asking for trouble.
You can even go crazy and add a dollop of whipped cream or vanilla ice cream if you're feeling adventurous. And if you somehow end up with leftovers, just cover and refrigerate for up to five days, then reheat slices in the microwave or oven for a quick and easy dessert.
Can't Have Eggs? No Problem!
If you're unable to have eggs in your diet-- no worries, you can still enjoy this delicious recipe! For those following who don't eat eggs, you can substitute the eggs for an egg substitute in the cake you just might have to add a bit extra.
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A sensational red wine-laced recipe for Figgy Pudding. Chock-full of California Grown ingredients like red wine, dried figs, prunes & dates!
I've worked hard to make sure it's just as delicious as the original, so you don't have to miss out on anything. And if you follow my tips for serving and storing, you'll keep this delicate little snowflake of a dessert tasting fresh and yummy. So, give it a try and let me know how it turns out!
Gluten-Free Mini Sticky Toffee Puddings
- small saucepan
- food processor
- mixing bowl with the paddle attachment (a handheld mixer works fine)
For the Puddings:
- ½ cup unsalted butter at room temperature
- 2 cups Gluten Free Flour Blend add ½ teaspoon xanthan gum or gum-free baking binder if your blend does not contain it.
- ½ cup water
- ½ cup brandy
- 8 ounces Medjool dates (or any kind of dates, pitted)
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup dark brown sugar packed
- 2 large eggs at room temperature (egg subsititue is ok here, but you may need to add a bit extra)
For the Toffee Sauce:
- 1 cup heavy cream
- 1 cup dark brown sugar packed
- 4 tablespoon unsalted butter cut into pieces, at room temperature
- ¼ cup brandy
For the Puddings:
- Measure out 8 ounces of dates. Cut them in half and take out the pits if they aren't already removed.
- Put the dates in a small saucepan with ½ cup of brandy and ½ cup of water. Bring the date mixture to a boil and then reduce the heat to a simmer. Continue to cook the dates for about 5 minutes or until very soft.
- Place the soft date mixture in a food processor. Pulse until the dates are completely pureed. Allow the pureed dates to cool completely.
- In a bowl, whisk together the Gluten Free flour, baking soda, baking powder, kosher salt and ground cinnamon. Set aside.
- In a large mixing bowl with the paddle attachment (a handheld mixer works fine) cream together ½ cup of softened unsalted butter and 1 cup of dark brown sugar. Mix for about 3-4 minutes until light and fluffy.
- Add in 2 large eggs, one at a time (or equavlent egg replacment.)
- Now alternate adding the flour mixture and the pureed dates. Add the flour in 3 batches. Mix to combine but be careful not to overmix. Use a spatula to flow the ingredients together.
- Spray a mini cupcake pan liberally with nonstick cooking spray.
- Using a cookie dough scooper, scoop the batter into the mini cupcake pan.
- Bake at 350 degrees F for 16-18 minutes.
- (prepare the toffee sauce when the mini sticky toffee puddings are almost done baking)
- Once the mini sticky toffee puddings are done baking, take a toothpick and carefully lift each mini sticky toffee pudding. Pour 2 teaspoons of the toffee sauce into the bottom of each cup. Place the mini sticky toffee pudding on top of the toffee sauce.
- Let them sit for about 10 minutes. Lay parchment paper down or put a baking sheet under the cooling rack. Then carefully flip the cupcake pan onto the cooling rack.
- Pour a teaspoon of the toffee sauce on top of each mini sticky toffee pudding.
For the Toffee Sauce:
- Combine the heavy cream, dark brown sugar, and unsalted butter. Bring the mixture to a boil and then reduce the temperature to medium. Continue cooking the mixture for about 4 minutes or so. Stir the mixture occasionally. Add the brandy and continue cooking for about 3 minutes.
Photos: Meg van der Kruik
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Frequently Asked Questions About Sticky Toffee Pudding:
A moist sponge cake prepared with dates is cooked and served with a toffee-flavored sauce as "Sticky Toffee Pudding." Whereas Figgy Pudding is a spice cake with dried fruit that is moist and flavorful. Figgy puddings frequently include components like chocolate, and occasional alcohols like red wine or brandy, as well as nuts.
Because it is so fudgy, soft, sticky, and delectable, sticky toffee pudding is absolutely best served warm. However, you can also eat it cold, but the texture may suffer a bit.
Dates contain natural sugar, which contributes to the sponge cake's sweetness. Dried fruit also contributes moisture and texture to the pudding.
While sticky toffee pudding is often an oven-baked cake prepared with dates and served topped with a toffee sauce, treacle sponge is a steamed pudding with mild sweetness from the golden syrup inside.