Gluten-free Sticky Toffee Pudding

I’m going to start off with a contradiction. There is not a pudding that is not my favourite pudding but gluten-free Sticky Toffee pudding is. Let me explain, I’m a big custard fan and nearly always go for a pudding that comes with custard but if there was not this option, Sticky toffee pudding was my next go too with a scoop of ice cream.

My adapted recipe below can serve up to 12 people so it is great for a dinner party or to enjoy throughout the week.

When I make my recipes I of course test them on myself but family and friends too. A relative said this about my gluten-free sticky toffee pudding:

“You can never tell that this is gluten-free. The sponge is very soft and tastes exactly as you would expect.”

Thanks mum!

What does it taste like?

The gluten-free sticky toffee pudding tastes as you would expect. You can taste the cinnamon, ginger, black treacle and hints of caramel from the light soft brown sugar.

Can I freeze the pudding?

Yes and the pudding should last up to 3 months. I suggest cutting the sponge into portions before freezing and freeze the sauce in a separate bag.

Can I make the recipe Dairy free?

Yes, simply change the dairy for dairy free alternatives.

Can this be made Vegan?

Every recipe can be adapted, all you need to do is use your preferred egg replacement and dairy alternative.

Can I just eat the sponge?

Yes, the sponge is a lovely treacle cake on its own.

Does the pudding contain nuts?

No but you could always add some chopped walnuts if you wanted.

Does the Sticky Toffee Pudding have dates in it?

Yes but these are optional and can be removed if you do not like them.

Equipment used:

Kenwood Mixer
Baking tin
Measuring jug
Circulon Saucepan

*Links are affiliated. To view more equipment that I use, click here.

Top tip

When making the sauce, make sure you stir at all times.

Gluten-free Sticky toffee pudding

Prep Time 20 mins
Cook Time 35 mins


For the sponge

  • 170 g Light soft brown sugar
  • 2 Large free-range eggs
  • 100 g Butter (soft)
  • 220 g Gluten-free Self-raising flour
  • 2 tsp Cinnamon
  • 1 tsp Ginger (ground)
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Gluten-Free baking powder
  • 3 tbsp Black treacle
  • 270 ml Milk
  • 150 g Mejdool dates (stones removed and finely chopped)

For the sauce

  • 125 g Light brown sugar
  • 300 ml Double cream
  • 1 tbsp Black treacle
  • 100 g Butter


Make the sponge

  • Preheat the oven to 160c fan/ 180c non-fan
  • Soak the dates in 175ml of boiling water for 15 minutes.
  • Place all the ingredients apart from the milk into a mixing bowl and beat together until combined.
  • Add the milk a bit at a time and stir in.
  • Add to a lined baking tray.
  • Bake for 35 minutes or until cooked.

Make the sauce

  • Add all the sauce ingredients to a small saucepan. Bring to the boil and keep stirring until the sugar is dissolved.