I’ve made this Sticky Date and Toffee Pudding on many occasions but never had the opportunity (or patience) to photograph it, therefore this recipe has been a long time coming on the blog…but hooray, I’m sharing it with you now you lucky lot!
I’ve made this both with and without egg and have to say the end result is the same; beautiful moist light sponge with the warm flavour of dates, certainly no need to add sugar to the main sponge as they’re plenty sweet enough. The Sticky Date and Toffee Pudding in these images is in fact the vegan version so the proof, in this case, is quite literally in the pudding.
…sorry, I’m just going to revel in my comedic reference there for a moment…
Oh, and while I think of it this makes are rather special alternative to the Christmas Pudding which is would seem is a bit of a love/hate pudding. My sister-in-law would certainly have a sticky toffee Christmas pudding any day!
Anyway, back to the Sticky Date and Toffee Pudding. I’ve also made this as one large pudding in one of my Grans beautiful 1 pint pudding basins and sweet little individual puddings which feel a little more special for dinner parties or special occasions. My brood love this served with lashings of custard and if I’m going to have some too I make it up myself with Birds Custard Powder, but to be fair, it’s quite delicious on its own and with the toffee sauce there is no need for custard or cream…unless you’re feeling particularly indulgent, in which case hats off to you my friend, ENJOY!
The day I wished I HAD made Sticky Toffee Pudding
I actually had the chance to make this pudding recently but didn’t plan ahead – and so wish that I had. The family were invited to my in-laws for Sunday dinner and the choice of puddings were apple crumble and custard, sticky toffee pudding and custard or ice cream and fruit. I went for the only choice available to me which was a bowl of cherries! Not before we had a bit of a giggle though, as my sister-in-law called the sticky toffee pudding ‘Stucky Toffee Pudding’ we did giggle. She’s a Russian speaking Latvian and while I have no right to mock her English (my Latvian is non-existent, and I know two or three words in Russian) it did cause chance for a giggle and maybe she’s right, sticky toffee does get stucky to your teeth after all.
Oh and take the time to adore my pudding basin, this came form my Gran’s kitchen, she said I can keep it. I love to think about all the stories it could tell. If only it could speak to me. You’ll know I’ve completely lost it if I start to say it has! This recipe makes one large pudding or four to five smaller puddings.
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Other delicious indulgent gluten free pudding ideas
While we’re talking all things pudding you may be interested in my Chocolate Goo Pudding (seriously indulgent and a chocolate lovers dream). There’s also my Self Saucing Chocolate Pudding and how about my Toffee Apple Crumble…oh the choices are endless. Plus for anyone toying with the idea of going vegan my post Ingredients and Simple Recipes for a Gluten Free Veganuary has some great tips on what to stock up on and how to bake vegan-style.
Sticky Toffee Pudding Recipe
- 125 g chopped dried dates
- 100 ml boiled water
- 1 tbsp of ground chia seeds or 1 egg if not vegan/egg free
- 50 g dairy free butter I use Pure
- 100 g gluten free self raising flour I use Free From Fairy Flour
- ½ tsp bicarbonate of soda
- 125 ml soya cream
- 80 g light brown sugar
- 30 g dairy free butter
- Preheat the oven to 160°C Fan/180°C and grease your 4 mini pudding bowls or 1pt pudding basin.
- In a large jug add your dates and pour over the boiled water, leave to soak whilst setting to work on your toffee sauce.
- In a small pan add the soya cream, brown sugar and dairy free butter and stir over a medium to high heat until the ‘butter’ had melted and it reaches boiling point.
- Set a timer for 15 mins and let the liquid reduce to a thick toffee sauce. Don’t leave unattended, you’ll need to give it a stir once in a while and ensure it doesn’t boil over.
- Remove from the heat and pour into your pudding basin or equally divide across your four mini pudding bowl. The sauce will continue to thicken as it cools.
- While the toffee sauce is working its magic, add the chia seeds (or egg) and the dairy free butter (I melt mine for 10 seconds in the microwave) and mix thoroughly to combine, you’ll notice the dates will have plumped up, and broken down into a date paste.
- Add the self raising flour and bicarbonate of soda and beat until combined. Spoon into you chosen pudding bowls cover loosely with kitchen foil.
- Pop into the oven for 20mins for individual mini puddings or 35-40mins for one larger pudding.
- To test if the larger pudding is ready, remove the foil and insert a skewer, if it’s ready it will come out clean, the smaller puddings will be ready if bouncy to the touch.
You’ll notice that I’ve not added any sugar to the date sponge, this is because the dates are sweet enough so sugar is not necessary.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
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