Published On: Fri, Jan 10th, 2020

Gluten-free sticky toffee pudding

Gluten-free sticky toffee pudding recipe from Freee by Doves Farm

A warm gluten-free sticky toffee pudding recipe using dates and treacle.

Gluten-free sticky toffee pudding

Gluten-free sticky toffee pudding

Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 238 kcal
Author Freee

Ingredients

  • 75 g stoned dates
  • 100 ml boiling water
  • 1/2 tsp FREEE Bicarbonate of Soda
  • 75 g butter
  • 75 g brown sugar
  • 1 tbsp black treacle
  • 1 free-range egg
  • 75 g FREEE Self Raising Flour

Instructions

  1. Chop the dates into a bowl and add the boiling water.

  2. Stir in the bicarbonate of soda, then set aside to cool.

  3. Smear a little butter around the inside of 6 ramekin dishes or a 1.2lt (2pt) baking dish and preheat the oven to 180oC/Gas Mark 4.

  4. Put the butter and sugar into a mixing bowl and beat together until softened.

  5. Add the treacle and egg and beat well. 6 Sieve the flour into the bowl and stir to combine.

  6. Mash the cold date mixture to make a purée, add it to the mixing bowl and beat well.

  7. Divide the mixture between the ramekin dishes or the prepared dish and smooth the top.

  8. Bake for 20-30 minutes, depending on size, until a cocktail stick comes out clean. Don’t worry if the pudding sinks slightly in the middle.

  9. Allow to cool for a few minutes, then turn out the pudding(s) onto a plate(s).

  10. Alternatively, leave to cool completely then gently reheat and turn out when warmed.

Nutrition Facts
Gluten-free sticky toffee pudding
Amount Per Serving
Calories 238 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6.7g42%
Sugar 22g24%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.

 As featured in the December 2019 issue of Gluten-Free Heaven magazine

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