Sticky Toffee Pudding

This dessert is UNREAL! When we went to a wedding in Ireland, the couple was set on having sticky toffee pudding served as their dessert… I hadn’t ever heard of it. It was not gluten-free, so I of course could not try it. However, it smelt beyond amazing and everyone raved about it! It is not actually “pudding,” it is a warm date cake with a toffee/caramel sauce. Fast forward to when we got to Wales, I noticed it was on the menu at a restaurant we visited… and it was gluten-free! I tried it and immediately became obsessed with it. I knew I had to recreate it when I got home. So here is my Gluten-free Sticky Toffee Pudding recipe, it is rich, comforting, and the perfect dessert for cooler weather. I hope you enjoy it as much as we do!

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Gluten-free Sticky Toffee Pudding

Yield: 9

Author: Rachel Lavigne

Prep time: 20 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 15 M

This dessert is UNREAL! When we went to a wedding in Ireland, the couple was set on having sticky toffee pudding served as their dessert… I hadn’t ever heard of it. It was not gluten-free, so I of course could not try it. However, it smelt beyond amazing and everyone raved about it! It is not actually “pudding,” it is a warm date cake with a toffee/caramel sauce. Fast forward to when we got to Wales, I noticed it was on the menu at a restaurant we visited… and it was gluten-free! I tried it and immediately became obsessed with it. I knew I had to recreate it when I got home. So here is my Gluten-free Sticky Toffee Pudding recipe, it is rich, comforting, and the perfect dessert for cooler weather. I had 8 people taste test this before nailing the recipe down, and all 8 said don't change a thing!!! I hope you enjoy it as much as we do!

Ingredients

"Pudding"

• 6 oz pitted medjool dates
• 1/2 C water
• 1 tsp baking soda
• 1 1/4 C GF flour
• 1/2 tsp salt
• 1/4 C unsalted butter
• 3/4 C sugar
• 2 eggs
• 1 tsp vanilla

Caramel Toffee Sauce

• 1 C heavy cream
• 1 C brown sugar
• 1/4 C butter
• Pinch of sea salt

Instructions

1. Boil the water and add dates and baking soda and let sit for 10 min covered with a towel
2. Preheat oven to 350 F
3. Puree dates and water until you have a smooth consistency (almost like a paste)
4. Cream butter and sugar
5. Add in egg and vanilla and mix until fully combined
6. Stir in flour and salt
7. Stir in date mixture
8. Bake for 40-50 minutes, until a toothpick comes out clean, in an 8” square pan lined with parchment paper
9. While pudding is in the oven, make the caramel toffee sauce; in a small pot, bring cream, brown sugar, butter, and salt to a boil and then turn down to simmer for 10-15 minutes until sauce thickens. Let cool slightly
10. Slice finished pudding into 9 squares, use a skewer to poke roughly 10 holes in each square and pour 2 T of the caramel toffee sauce over each pudding so it can soak it in
11. Serve in a shallow bowl or ramekin with additional toffee sauce and whipped cream or ice cream

Notes

Store pudding and toffee sauce (separately) in the fridge in airtight containers for up to 4 days. When ready to eat, poke the holes and pour 2 T of the sauce onto the pudding and microwave for about 30 seconds. Warm up the rest of the sauce until it is pourable and top with additional sauce and whipped cream or ice cream.