Gluten Free Dessert - Sticky Toffee Pudding Recipe

We love a good gluten free dessert in our house - I don't know if a sticky toffee pudding recipe is really known outside the UK, but here it is a restaurant favourite.

It's a really rich and decadent pudding, rather than a cake, so you will honestly only want a small slice.  

The main ingredient of this pudding is dates and it is topped with a rich toffee sauce. Sticky toffee pudding is usually served with vanilla ice cream, cream or occasionally custard.

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Sticky Toffee Pudding Recipe - Nutritional Info

Looking for a delicious gluten free dessert? Try our superb Sticky Toffee Pudding Recipe - it's out of this world! From

This gluten free dessert is mostly refined sugar free - it contains only 20g of coconut sugar in the toffee sauce. The rest of the sweetness comes from dates and honey.

Of course the dates and honey will still create a big insulin spike in just the same way as refined sugar, but the use of coconut flour will help to reduce this spike somewhat. 

So it's the usual drill - this isn't the kind of food to eat regularly, but if you want a treat this is going to be a better option than a flour packed one.

Sticky Toffee Pudding - Ingredients - serves 8 - 10

For the pudding

  • 250g dried dates
  • 350ml coconut milk
  • 4 tbsp honey
  • 1 tsp bicarbonate of soda
  • 3 eggs
  • 75g coconut flour
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 tbsp coconut oil

For the toffee sauce

  • 30g coconut oil
  • 80g honey
  • 1 tsp vanilla extract
  • 20g coconut sugar


For the pudding

  1. Preheat the oven to 180C / 350F / gas mark 4
  2. Put the dates and coconut milk in a pan and simmer gently for 5 minutes.
  3. Remove from the heat, using an immersion blender whizz the dates and coconut milk until smooth. (This stage is optional, we just don't like the feeling of biting into the cockroach like dates! If you like the dates whole, it's fine to miss out this stage.)
  4. Stir the bicarbonate of soda into the date and coconut milk - it will froth up.
  5. Beat the eggs, coconut oil and honey together then add to the date mixture.
  6. Sift in the coconut flour and spices and mix thoroughly, making sure there are no lumps of coconut flour.
  7. Bake in the oven for 45 minutes or until a skewer comes out clean when pushed into the centre of the pudding.

For the toffee sauce

  1. Put all of the ingredients into a small saucepan and gently heat until melted.
  2. Whisk the sauce continuously until well incorporated and thickening - this should take between 3 and 5 minutes.
  3. When the pudding is cooked, prick holes all over the top of it with a fork.
  4. Pour over the toffee sauce.

This pudding is bested served hot with coconut vanilla icecream, or heavy cream if you eat dairy.

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