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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free Sticky Toffee Pudding (Dairy Free)

6th November 2013 ·

Gluten Free Sticky Toffee Pudding (Dairy Free)

Dairy-free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Dessert Recipes· Gluten Free Recipes· Gluten Free Seasonal Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

This gluten free sticky toffee pudding is the ultimate recipe for desert. Nobody is going to know that it’s gluten free and dairy free. It is moist, decadent and delicious.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

A simple sticky toffee pudding made with the Free From Fairy's wholegrain gluten free flour blend. Sticky, moist and decadent! #glutenfree #dairyfree #glutenfreestickytoffeepudding #dairyfreestickytoffeepudding #stickytoffeepudding #bestdesertrecipes #freefromfairy

How the recipe came about & a bonfire night story…

The first time I made this recipe was for bonfire night.

The perfect excuse for a ‘special’ meal of roast chicken followed by a hot decadent sticky pudding.

It’s not easy to find a gluten free and dairy free sticky toffee pudding and consequently the kids had never had it before.

To say it was a success is an understatement!ย  It flew out of the bowls at the speed of light, and of course, seconds were asked for.

A perfect sticky toffee pudding with ice cream on top. #glutenfree #dairyfree #stickytoffeepudding #stickytoffeedesert #freefromfairy

The same success cannot be accredited to the fireworks display that we went to afterwards.

On a fabulous evening of no rain and barely a chill in the air, we got all dressed up after tea and headed up to a favourite local charity, Stallcombe House, for their annual spectacular bonfire and display.

Now, we have been going since the kids were 2 and 4, and each year, our youngest has hated it.

Each year he’s said “next year I will love fireworks” between screams and sobs with head thrust into my neck.

This year was slightly different.ย  He said he didn’t want to go, until the last minute when he decided that he did.

Predictably, the minute the first firework shot into the sky and burst into shards of colour he started sobbing and asking to go to the car.

Five minutes later, our daughter, the one who has always loved the display, decided that she was going to be terrified too.ย  So, after a slippery, muddy walk back to the car in the dark, we sat snuggled in the warm enjoying the fabulous display.

The morning after, ‘Sunshine’ announced that he “loved fireworks” and then proceeded to make our neighbours little boy cry by telling him that he had been to a display.

Anyway, story over and onto the recipe.

A perfect gluten free sticky toffee pudding. The ideal dessert that everyone can enjoy. This one is simple to make and uses the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #dairyfree #stickytoffeepudding

How do you make a gluten free sticky toffee pudding?

Sticky toffee pudding is much easier to make than you might think.

After placing the chopped dates into a bowl with boiling water and bicarbonate of soda you cream the butter (or margarine) with the sugar. Then add all the remaining ingredients including the soaked dates and water.

I use my Sage stand mixer to cream the butter/margarine and sugar together. It has fabulous scraping beaters meaning you don’t have to stop and scrape the mixture off the sides all the time. It also means you can set it going and get on with doing another job.

You can bake the sticky toffee pudding in whatever size and shape tin you like.

The first time I made it I used a rectangular tray like this one. However you could use a smaller deeper tray and you’ll get thicker slices (like those pictured here). Just cook for an additional 15 minutes or so.

Sticky toffee pudding and dairy free ice cream. #glutenfree #dairyfree #stickytoffeepudding

How have you made this pudding healthier?

I always try to make my recipes healthier than the ‘standard’ recipe.

This one is no exception so I’ve recently updated it, cutting back on the amount of sugar. I’ve also switched brown sugar for coconut sugar (that I personally find has less of an impact on my blood sugar levels).

By using my wholegrain gluten free flour blend, rather than the other refined white flour blends on the market, the impact of the sugar will be less on your blood sugar levels.

Fibre, found in wholegrain’s, is an important part of everyone’s diet and the gluten free diet is often lacking in it. That’s why I created my flour blend after finding nothing else like it on the market.

If you want to understand more about gluten free flour blends, what they are and why they are critical to your gluten free baking success then check out this article here.

And if you like this recipe then grab a free copy of my popular recipe book. It covers gluten free pastry, bread, pizza, Yorkshire puddings, scones, Victoria sponge, pancakes and gingerbread.

You’ll also get a weekly newsletter from me with recipe inspiration in. Of course you can unsubscribe to that at any time…

Make sure you Pin the recipe for gluten free sticky toffee pudding:

The best gluten free sticky toffee pudding you'll ever have! This sticky, moist, decadent pudding will fool everyone. They will have no idea it's gluten free. It's made with the Free From Fairy's wholegrain gluten free flour blend for added fibre. It's also made with unrefined sugars. #glutenfree #dairyfree #refinedsugarfree #stickytoffeepudding #beststickytoffeerecipe #glutenfreestickytoffeepudding #freefromfairy

Gluten Free Sticky Toffee Pudding (Dairy Free)

Gluten-free, Dairy-free, Nut-free, Soya-free
4.69 from 22 votes
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Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings 8
Author Vicki Montague, the Free From Fairy

Ingredients
 
 

Pudding ingredients

  • 175 g dates - stoned and chopped
  • 300 ml boiling water
  • 1 tsp bicarbonate soda
  • 85 g dairy-free margarine - or butter if you're not dairy-free
  • 100 g coconut sugar - or soft brown sugar if you like
  • 2 large eggs - ideally organic
  • 190 g Free From Fairy gluten free plain flour
  • 2 tsp baking powder - I use Dr Oetker
  • 1 tsp vanilla extract

Toffee sauce ingredients

  • 300 ml dairy-free milk - or ordinary milk if you are not dairy-free I used unsweetened almond milk
  • 1 tbsp cornflour
  • 80 g dairy-free margarine - or butter if you can tolerate
  • 100 g coconut sugar - or soft brown sugar
  • 1 tbsp molasses - or treacle

Instructions
 

To make the pudding

  • Place the chopped dates and bicarbonate of soda in the boiling water and leave to soften for approx. 15-20 minutes
  • Cream (whisk) the butter and sugar together until the mixture is paler, using a stand mixer if you have one
  • Add the remaining ingredients, including the dates and whisk together until well mixed 
  • Place in a greased cake tin, the size and shape depending on whether you want very deep slices or 'shallower' ones. See discussion above
  • Bake at 190 degrees or 170 degree fan oven for approx. 25 minutes. This is based on a 20cm x 30cm tin. The bake time will depend on the size of tin you use. If you are putting the mixture into a deeper tin then you will need to bake for longer. Test if it is cooked by poking the top...if it springs back, it is done! Or insert a skewer. It should come out clean.
  • Whilst your pudding is cooking, make the toffee sauce...

To make the toffee sauce

  • Mix the cornflour with approx. 3tbsp milk in a small saucepan, making sure there are no lumps
  • Add the remaining ingredients and slowly bring to the boil, stirring frequently
  • Once boiling, turn the heat up so that you get quite big bubbles coming to the surface and keep stirring frequently for approx. 20 minutes or until the sauce becomes the consistency you require.
  • Remove from the heat and serve with your warm pudding and some dairy-free vanilla ice cream.

Notes

Nutrition data for guidance only

Nutrition (Approx)

Calories: 403kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 381mg | Potassium: 408mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1010IU | Vitamin C: 2.7mg | Calcium: 131mg | Iron: 1.3mg
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Reader Interactions

Comments

  1. Ivano Darra says

    12th September 2020 at 9:12 pm

    Disappointing! Sorry to be the bearer of bad news, the cake is cooked and it looks fine but the sauce was a total disaster I don’t get how you can put in a recipe “until the sauce becomes the consistency you require”? I don’t know what the consistency should be? It wasn’t turning dark, so i kept going but at one point it kind of separated – oil on one side, and a gelatinous blob on the other side… I wonder if coconut sugar was key? i used brown sugar.. All the best in any case

    • Vicki Montague says

      14th September 2020 at 12:07 pm

      Sorry to hear you didn’t get the sauce to work. I’m not sure what you did wrong there? The reason I say for people to cook until the consistency they require is because some people will like a runny sauce and others a thick one. The longer you boil it, the thicker it will get; so you keep cooking it until it reaches your desired consistency. I’m not sure why yours separated but I’m pretty sure that if you had kept stirring it on the heat it would have come back together again.

  2. Debra says

    5th May 2020 at 4:21 pm

    Hi, I just read your recipe for sticky toffee pudding and it looks great. I’m wondering if the water that you soak the dates in also needs to be added to the recipe or do I drain the water and just use the dates? Many thanks

    • Vicki Montague says

      7th May 2020 at 11:15 am

      You use the water too.

  3. Glen says

    1st March 2020 at 12:12 am

    Hi it recipes says dairy free but has eggs have I read it wrong,could you make this without eggs maybe add oil to mix so its not dry, thanks.

    • Vicki Montague says

      2nd March 2020 at 1:55 pm

      Hi Glen, yes it is dairy free. No dairy…that is products from a cow. Eggs come from a hen so are not dairy. The eggs help with the rise so I’m not sure it would work without them. I suggest looking for a vegan recipe if you want something that has no dairy or eggs.

    • Heather says

      22nd March 2020 at 8:26 pm

      What a lovely pudding. The cakes came out so light and the sauce, although took a long time, was perfect for the sponge. My dessert loving husband who is now gluten and dairy free was very impressed that he could actually eat this!!

      • Vicki Montague says

        24th March 2020 at 10:24 am

        I’m so glad you enjoyed it ๐Ÿ™‚

  4. Rebecca Smith says

    10th April 2019 at 8:29 pm

    5 stars
    I adore sticky toffee pudding, possibly too much, I’ll end up looking like one hahaha. Love the fact this recipe will end up with less of a sugar spike for my daughter too.

    • Vicki Montague says

      10th April 2019 at 9:20 pm

      OMG tell me about it. This is torture! No way to avoid it..it’s one of my favourite puddings ;)!

  5. Clare Wadsworth says

    10th November 2017 at 6:28 pm

    5 stars
    Just made this for pudding tonight, it was absolutely delicious! Will definitely make again. Thank you Vicki x

    • Vicki Montague says

      11th November 2017 at 8:48 pm

      Ah that’s fab Clare. It is one of our firm favourites and is great for entertaining. Nobody ever has a clue that is it ‘free from’!

  6. Jackie Moffat says

    5th November 2017 at 9:59 pm

    Made this for dessert this evening, just one word….. delicious ?

    • Vicki Montague says

      6th November 2017 at 9:25 pm

      Oh I’m so pleased you like it! It’s amazing isn’t it?!

Trackbacks

  1. Spiced Toffee Apple Traybake - The Free From Fairy says:
    5th November 2014 at 10:19 am

    […] This is the perfect bonfire night treat but if you want something a little more sticky and naughty try out my sticky toffee pudding. […]

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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