Gluten free sticky date pudding

I’ve always had seconds, thirds, and even fourths of this gluten-free sticky date pudding. This recipe is so good that I eat a lot. This pudding is also known as sticky toffee and is popular in the United Kingdom. This dessert is considered a classic, along with other desserts likeĀ Bread and Butter Pudding.

The pudding is delicious on its own or with caramel sauce. You can take it a step further by adding vanilla ice cream to this gluten-free dessert.

It’s also good with plain yogurt, which is a bit less sweet. Use it in place of ice cream, and the caramel sauce will still work.

This recipe is chunkier as we do not blitz the mixture of dates. I recommend shooting the date mixture if you want a smoother cake. This is something I mentioned in my cooking tips.

Instead of making one huge pudding, you can make sticky date pudding in cupcake form. It is the same process, but you can use a muffin pan instead of a baking dish.

This recipe is good. There are some suggestions for serving above and cooking tips at the bottom of the page.

If you have leftovers, sticky date pudding reheats well. Store in the refrigerator until needed.

After reheating the pudding, I pour any leftover caramel sauce on top. This absorbs the liquid and makes it moist.

You can watch the video below to learn how to prepare this recipe. The video is short, snappy, and to the point.

Ingredients

Pudding mixture

  • 1 and 1/2 cups pitted dates, sliced
  • 1 tsp of baking soda
  • 1 1/2 cups boiling water
  • Unsalted Butter, Softened 100 g (3 oz).
  • 1 tsp vanilla essence
  • 1 cup brown Sugar
  • Two eggs at room temperature
  • 1 1/2 cupsĀ Gluten-free Self-Rising Flour

Caramel Sauce

  • 1 cup brown Sugar
  • 1 cup heavy cream
  • 60 g (2.1oz) of unsalted butter

Instructions

  1. Preheat the oven to 180 degrees C. Grease and line an 8×8 pan.
  2. Add the baking soda and boiling water to a large bowl.
  3. In a separate bowl, combine the butter, vanilla, and sugar until you get a light cream color.
  4. Add the eggs, one at a time, and beat well after each addition.
  5. Mix the flour mixture and dates together until well combined.
  6. Place in the oven dish. Bake for 40-50 mins or until the skewer is clean.
  7. Add the brown sugar to a medium-sized pot.
  8. Add the cream thickened once it has melted. Stirring constantly, simmer for 3 to 5 minutes.
  9. Pour the caramel sauce over the pudding and serve!

 

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