Sticky Toffee Pudding Recipe

Of all the classic British desserts, there is one that stands head and shoulders above the rest as the ultimate comfort food champion: the sticky toffee pudding. It’s a dessert that evokes feelings of warmth, cosiness, and pure indulgence. I remember the first time I set out to create a version that my whole family could enjoy, a task that seemed daunting given our dietary needs. How could I replicate that rich, moist, date-studded sponge and that gloriously gooey, buttery toffee sauce without gluten, dairy, nuts, or soya? The challenge was on. After much trial and error, this recipe was born, and the reaction was nothing short of spectacular. My family, including those with no dietary restrictions, declared it the best sticky toffee pudding they had ever tasted. It’s a testament to the fact that free-from baking doesn’t mean compromising on flavour or texture. This pudding is everything it should be: deeply flavourful from the dates and dark sugar, impossibly moist, and drenched in a luscious, silky toffee sauce that you’ll want to eat by the spoonful. It has become a staple for our Sunday dinners, special occasions, and those chilly evenings when only a truly magnificent pudding will do.

Ingredients: The Building Blocks of a Perfect Pudding

Creating a masterpiece of a dessert, especially one that caters to multiple allergies, is all about understanding the role of each ingredient. The components in this recipe have been carefully selected not just as substitutes, but as star players in their own right, working together to create a final product that is rich, flavourful, and structurally perfect. Let’s break down what you’ll need for both the pudding and the iconic sauce.

Pudding Ingredients

• 175 g Dates (stoned and chopped): This is the heart and soul of any sticky toffee pudding. The dates provide natural sweetness, a deep, caramel-like flavour, and most importantly, incredible moisture. When soaked and blended into the batter, they practically dissolve, creating a tender, speckled crumb. Medjool dates are fantastic for their rich, soft texture, but any variety of dried, stoned dates will work beautifully.
• 300 ml Boiling Water: The hot water works in tandem with the bicarbonate of soda to soften the dates, breaking down their fibres so they meld seamlessly into the pudding.
• 1 tsp Bicarbonate of Soda (Baking Soda): This is a crucial chemical component. When added to the hot water and acidic dates, it creates a reaction that helps to tenderise the dates completely. It also acts as a raising agent, giving the pudding a light, springy texture.
• 85 g Dairy-Free Margarine (or butter): For our dairy-free version, a good quality block-style dairy-free margarine is key. It provides the necessary fat content for a rich flavour and a soft crumb. If you are not dairy-free, feel free to use traditional butter.
• 100 g Coconut Sugar (or soft brown sugar): Coconut sugar is a wonderful unrefined sugar with a deep, almost smoky caramel flavour that perfectly complements the dates. However, light or dark soft brown sugar is an excellent and more traditional substitute that will yield equally delicious results.
• 2 Large Eggs (ideally organic): The eggs are the primary binding agent in this recipe. They provide structure, richness, and leavening, helping the pudding to rise and hold its shape. For a vegan version, you could experiment with a flax egg (2 tbsp ground flaxseed mixed with 6 tbsp water) or a commercial egg replacer, though the texture may be slightly denser.
• 190 g Free From Fairy Gluten-Free Plain Flour: The choice of gluten-free flour is paramount. A well-balanced blend is essential for mimicking the structure and texture that gluten traditionally provides. The Free From Fairy blend is specifically designed for excellent results, but another high-quality commercial gluten-free plain/all-purpose flour blend containing xanthan gum will also work. Using a single flour like rice or coconut flour is not recommended as it will not provide the right texture.
• 2 tsp Baking Powder: This is our main leavening agent. It works with the bicarbonate of soda to give the pudding a significant lift, ensuring it’s light and airy rather than dense and heavy. Always check that your baking powder is gluten-free.
• 1 tsp Vanilla Extract: Vanilla enhances all the other flavours in the pudding, adding a layer of aromatic sweetness that rounds out the deep notes of date and toffee.

Toffee Sauce Ingredients

• 300 ml Dairy-Free Milk: This forms the liquid base of our sauce. Unsweetened almond milk is a great neutral choice. Oat milk will create a creamier sauce, while canned coconut milk (the drinking kind, not the thick tinned variety) can add a subtle tropical note. If you are not dairy-free, whole milk or single cream will work perfectly.
• 1 tbsp Cornflour (Cornstarch): This is our thickening agent. It ensures the sauce becomes glossy, smooth, and just the right consistency to cling to the pudding without being claggy. A little goes a long way.
• 80 g Dairy-Free Margarine (or butter): As with the pudding, a block-style dairy-free spread provides the richness and buttery flavour that is non-negotiable in a good toffee sauce.
• 100 g Coconut Sugar (or soft brown sugar): Again, coconut sugar adds a wonderful depth of flavour. Dark brown sugar will give you a richer, more molasses-heavy sauce, while light brown sugar will result in a lighter, more butterscotch-like flavour.
• 1 tbsp Molasses (or treacle): This is the secret weapon for an authentic, deeply flavoured toffee sauce. Molasses or treacle adds a dark, slightly bitter complexity that cuts through the sweetness and gives the sauce its signature dark colour and rich taste.

Instructions: Your Step-by-Step Guide to Pudding Perfection

Follow these detailed steps carefully to ensure a flawless result. The process is straightforward and can be broken down into two main parts: making the pudding and preparing the heavenly toffee sauce while it bakes.

Part 1: To Make the Pudding Sponge

1. Prepare the Dates: Begin by placing your chopped, stoned dates into a heatproof bowl. Sprinkle the bicarbonate of soda over the top. Carefully pour the 300ml of boiling water over the dates. Give it a quick stir and then set it aside. You need to let this mixture sit and work its magic for at least 15-20 minutes. During this time, the dates will soften significantly, becoming mushy and ready to be incorporated into the batter.
2. Preheat and Prepare Your Tin: Preheat your oven to 190°C (375°F) or 170°C for a fan-assisted oven (340°F Fan). Grease your chosen baking tin thoroughly with a little dairy-free margarine. The size of your tin matters: a 20cm x 30cm (8×12 inch) rectangular tin will give you shallower slices with a shorter baking time. If you prefer a deeper, more traditional square pudding, an 8×8 inch (20×20 cm) square tin will work, but you will need to increase the baking time.
3. Cream the Fat and Sugar: In a large mixing bowl or the bowl of a stand mixer, place the 85g of dairy-free margarine and the 100g of coconut sugar. Using an electric whisk or the paddle attachment of your mixer, cream them together on a medium speed for 3-4 minutes. The mixture should become noticeably paler in colour and light and fluffy in texture. This step incorporates air into the batter, which is crucial for a light sponge.
4. Combine All Ingredients: Now, add all the remaining pudding ingredients directly into the bowl with the creamed mixture. This includes the two large eggs, 190g of gluten-free flour, 2 tsp of baking powder, and 1 tsp of vanilla extract. Finally, pour in the entire bowl of softened dates along with their soaking liquid.
5. Mix the Batter: Whisk everything together until it is just combined into a smooth, relatively thin batter. Be careful not to overmix; as soon as the flour streaks have disappeared and everything looks uniform, stop mixing. Overmixing can lead to a tougher pudding.
6. Bake the Pudding: Pour the batter into your prepared, greased tin and smooth the top with a spatula. Place it in the centre of your preheated oven. For a 20cm x 30cm tin, bake for approximately 25 minutes. If using a deeper tin, start checking at 30 minutes, but it may take up to 40-45 minutes.
7. Check for Doneness: There are two reliable ways to check if your pudding is cooked through. First, gently poke the top of the sponge. If it springs back immediately, it’s done. Second, insert a skewer or cocktail stick into the very centre of the pudding. If it comes out clean, with no wet batter attached, it is ready.
8. Prepare the Sauce: While your pudding is baking is the perfect time to make the toffee sauce.

Part 2: To Make the Toffee Sauce

1. Create a Slurry: In a small bowl, whisk the 1 tbsp of cornflour with 2-3 tablespoons of your chosen dairy-free milk until you have a completely smooth, lump-free paste. This is called a slurry, and it prevents the cornflour from clumping when added to the hot liquid.
2. Melt the Ingredients: Place the remaining sauce ingredients—the rest of the dairy-free milk, the 80g of dairy-free margarine, the 100g of coconut sugar, and the 1 tbsp of molasses—into a medium-sized saucepan.
3. Heat Gently: Place the saucepan over a medium-low heat. Stir continuously with a whisk or wooden spoon until the margarine has completely melted and the sugar has fully dissolved. It’s important not to let the mixture boil at this stage; you just want to ensure everything is melted and smooth.
4. Thicken the Sauce: Once the sugar has dissolved, turn the heat up to medium. Pour in the cornflour slurry while whisking constantly. Continue to heat the sauce, stirring all the time, until it begins to bubble gently and visibly thickens. This should only take a couple of minutes. The final sauce should be thick enough to coat the back of a spoon but still easily pourable.
5. Final Steps: Once the pudding is out of the oven, you can either pour about half of the warm toffee sauce over the entire pudding while it’s still in the tin, allowing it to soak in, or you can cut individual portions and serve the sauce alongside for drizzling.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific brands of ingredients used.

• Servings: 8
• Calories per serving (approximate): 450-500 kcal

This is an indulgent dessert, designed for enjoyment as a treat. The calories come from the energy-rich dates, sugars, fats, and flour required to create its signature decadent character.

Preparation Time

Efficiency is key to enjoying the baking process. Here is a breakdown of the time you’ll need.

• Prep Time: 20 minutes (This includes chopping dates, measuring ingredients, and mixing the batter).
• Cook Time: 25-45 minutes (This varies depending on the depth and size of your baking tin).
• Total Time: 45 minutes – 1 hour 5 minutes

How to Serve Your Gluten-Free Sticky Toffee Pudding

Serving this pudding is half the fun. While it’s magnificent on its own, the right accompaniment can elevate it to a new level of dessert nirvana. Here are some wonderful ways to present and enjoy your creation:

• The Classic Way: Serve the pudding warm, cut into generous squares. Poke a few holes in the top of each slice with a fork and pour a liberal amount of the hot toffee sauce over it, allowing it to soak into the sponge and pool around the base.
• With a Cool Contrast: The contrast of a warm pudding with something cold is a classic pairing for a reason. Serve with a scoop of:
  • Dairy-Free Vanilla Ice Cream: The creamy, cold ice cream melting into the warm, rich sauce is simply divine.
  • Dairy-Free Cream: A drizzle of pourable oat cream or a dollop of thick, whipped coconut cream provides a wonderful, cooling counterbalance to the sweetness.
• For a Dinner Party: To create elegant, individual portions, you can bake the batter in greased large muffin tins or individual ramekins. Reduce the baking time to 15-20 minutes, checking for doneness with a skewer. Serve each individual pudding in its own bowl with a personal jug of toffee sauce on the side.
• Add a Touch of Texture: For a little extra flair and a subtle textural contrast, consider a simple garnish.
  • A Sprinkle of Flaky Sea Salt: A tiny pinch of sea salt on top of the toffee sauce enhances the caramel flavour and provides a sophisticated finish.
  • Toasted Coconut Flakes: This adds a lovely, nutty crunch that complements the flavours, especially if you used coconut sugar or milk.
• Presentation is Everything: Serve in a shallow bowl to contain all that glorious sauce. A sprig of fresh mint can add a pop of colour and a hint of freshness to the presentation, making it look as good as it tastes.

Additional Tips for Success

Here are five extra tips to ensure your sticky toffee pudding is a triumph every single time.

1. Don’t Skimp on the Soak: The 15-20 minute soaking time for the dates is not optional. This step is what guarantees a moist, tender crumb. If you’re in a hurry, you can pulse the soaked date mixture in a blender for a few seconds to break them down even further, resulting in an even smoother sponge.
2. Make-Ahead Magic: This dessert is perfect for making ahead of time, which is ideal for stress-free entertaining. You can bake the pudding sponge up to two days in advance. Let it cool completely, then wrap it well and store it at room temperature. The toffee sauce can also be made ahead and stored in an airtight container in the fridge for up to a week. To serve, simply warm the pudding slices in the microwave or oven and gently reheat the sauce in a pan.
3. Get the Sauce Right: To ensure your toffee sauce is silky smooth and not grainy, make sure the sugar is completely dissolved in the milk and margarine mixture before you bring it to a boil. If your sauce gets too thick upon standing, simply whisk in a splash more dairy-free milk until it reaches your desired consistency.
4. Embrace Flavour Variations: While the classic recipe is perfect, feel free to experiment. Add a teaspoon of ground ginger or mixed spice to the flour for a warming, spiced version perfect for autumn. For an adult twist, add a tablespoon of dark rum or brandy to the date soaking water to infuse the pudding with a deep, boozy note.
5. Trust the Spring-Back Test: While a skewer test is reliable, the “spring-back” test is often the best indicator for sponge cakes and puddings. When the centre of the pudding is gently pressed, it should feel firm and bounce back. If it leaves an indentation, it needs a few more minutes in the oven. This prevents you from over-baking, which can dry out even this incredibly moist pudding.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this recipe.

1. Can I make this sticky toffee pudding vegan?
Yes, you can adapt this recipe to be fully vegan. The main substitution required is for the two large eggs. You can try using two “flax eggs.” To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes to form a gel. Use two of these in place of the chicken eggs. The resulting pudding might be slightly denser but will still be deliciously moist and flavourful. Ensure your dairy-free margarine is also certified vegan.

2. What is the best gluten-free flour blend to use?
For the best texture, use a high-quality, pre-mixed gluten-free all-purpose or plain flour blend that contains xanthan gum. Xanthan gum is essential for providing the elasticity and structure that gluten normally would. Brands like Doves Farm Freee (in the UK) or Bob’s Red Mill 1-to-1 Baking Flour (in the US) are excellent choices. Using a single-ingredient flour like almond or coconut flour on its own will not work as it will drastically alter the texture and liquid absorption.

3. Can I freeze this sticky toffee pudding?
Absolutely! This pudding freezes exceptionally well. You can freeze the entire sponge, wrapped tightly in a double layer of cling film and then a layer of foil, for up to 3 months. Alternatively, you can freeze individual portions. The toffee sauce can also be frozen separately in an airtight container. To serve, thaw the pudding at room temperature and reheat in the oven or microwave. The sauce can be gently reheated in a saucepan from frozen or thawed.

4. My toffee sauce is lumpy or grainy. What did I do wrong and how can I fix it?
A grainy sauce is usually caused by the sugar not dissolving completely before the mixture boils. A lumpy sauce is caused by the cornflour not being mixed properly. To prevent this, always make a smooth slurry with the cornflour and a little cold milk first. To fix a lumpy sauce, you can try passing it through a fine-mesh sieve. To fix a grainy sauce, gently reheat it over a very low heat with an extra splash of milk, stirring constantly until the sugar crystals have a chance to dissolve.

5. Can I use a different type of sugar in this recipe?
Yes, you have some flexibility with the sugar. In both the pudding and the sauce, you can use soft light brown sugar or soft dark brown sugar instead of coconut sugar. Dark brown sugar will give a more intense, molasses-like flavour and a darker colour, which is wonderful in this dessert. You could use golden caster sugar, but you would lose some of the rich, caramel depth that brown or coconut sugars provide. Using plain white granulated sugar is not recommended as it will make the pudding overly sweet without contributing the necessary flavour.