This gluten free Sticky Date Pudding with Caramel Sauce is a traditional holiday favourite. The dates make it moist and sticky so creating a gluten free version of my original recipe was 'a piece of cake.'
This dessert is popular at Christmas but cake lovers know they can make it anytime of year.
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Ingredients
In this cake recipe I used my EGFG flour blend and it worked perfectly. I didn't need to add a binder, like xanthan gum, but you may need one if you use a different flour blend.
- pitted dates - I buy the block of dates found in the baking aisle.
- baking soda & baking powder - Many gluten free recipes use 2 leaveners to lighten up the finished product.
- butter
- sugar
- vanilla
- eggs
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- brown sugar
- whipping cream - The classic garnish but it's optional.
See recipe card for exact amounts.
Why is it Called Pudding
Sticky Date Pudding is simply a cake recipe that's popular in Australia and New Zealand. Brits more commonly refer to it as Sticky Toffee Pudding and even call it STP for short. Often referred to as a modern British classic most sources follow the roots of this dessert all the way back to Canada.
In North America we think of pudding as a creamy smooth, often milk-based, dessert. In the UK the word pudding refers to any dessert or sweet dish. You'll recognize names like Christmas pudding, plum pudding and figgy pudding.
If you've never had it you've got to try it!
Substitutions for Gluten Free Flour
I do about 80% of my everyday baking using my EGFG gluten free flour blend. Finding a flour blend you like is the first big hurdle for gluten free bakers. Whether you make that blend at home like I do or buy it doesn't matter. Having it ready in the cupboard simply makes life in the kitchen a whole lot easier.
If you're still searching for that flour blend here are some resources to help you understand why baking results are so different when you substitute another blend.
- Join my cooking class Understanding How To Use Gluten Free Flour. If you subscribe to my email list and send me an email you can join for free.
- Check out my Downloadable Gluten Free Flour Guide to see how different flours affect the results and percentage ranges to stay within.
- A table of 11 Gluten Free Flour Recipes. You don't need them but it helps you compare how they vary and gives you confidence for substituting when you need to or want to.
Toffee vs Caramel Sauce
This easy version of caramel sauce has only three ingredients. It can be made in a jiffy and is a terrific last minute gift for teachers and friends.
Technically toffee is cooked to a higher temperature than caramel and will get to the hard, brittle stage. In your kitchen you can make whichever you like and change the name of your dessert too.
I'm happy with this caramel sauce and I use it on top of Baked Stuffed Apples and Salted Caramel Cheesecake Cupcakes. You can't go wrong with this one!
Equipment
For the best presentation a pedestal serving tray elevates any dessert, appetizer and even savoury dishes.
- This dual purpose glass pedestal serving tray can be turned upside down and used as a punch bowl. Clever idea! Make your own pedestal by turning a bowl upside down (or use paint can) then covering it with a cloth. Place any large plate or platter on top and voila!
- 9-inch springform pan is essential for some desserts. I have three different sizes.
- Acrylic pedestal serving tray because some people want the look but glass is too risky.
Gluten Free Sticky Date Pudding
Ingredients
STICKY DATE PUDDING
- 1⅓ cups pitted dates chopped
- 1 teaspoon baking soda
- 1¾ cups boiling water
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups EGFG gluten free flour blend* (260 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
CARAMEL SAUCE
- ¾ cup brown sugar
- 1 cup whipping cream
- 7 tablespoon butter
GARNISH – whipped cream, whole strawberries
Instructions
STICKY DATE PUDDING
- Combine dates and baking soda in a bowl. Pour boiling water over dates and let stand for 10 minutes.
- Preheat oven to 350°F. Grease 9” round springform pan or cake pan and line with parchment paper.
- In food processor** blend date mixture until smooth.
- Add butter, sugar and vanilla to processor, pulse until combined.
- Add eggs one at a time, pulsing after each addition.
- Add flour, baking powder and salt. Process until combined.
- Pour mixture into prepared pan. Bake in preheated oven for 50-55 minutes until the cake pulls away from the sides and looks done. Cool completely on wire rack.
CARAMEL SAUCE
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2 minutes until combined.
SERVING
- Slice cake and top each piece with whipped cream and a whole strawberry. Drizzle caramel sauce on or around cake. Garnish with whipped cream and a strawberry. Serve.
Notes
Nutrition
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Rosalie Ann Murphy
Everyone raved about this dessert. It's an incredible recipe. Perfection!
Cinde Little
Thanks for letting me know Rosalie! I love it too, it's a recipe that needs no tweaking, just a generous amount of caramel sauce. Happy baking!
Kaylene
Interesting recipe.
Very runny mix but it ends up a light and fluffy cake.
I made it into individual cakes and the mix made 14.
Great recipe and delicious sauce
Cinde Little
Thanks Kaylene, individual cakes sound fabulous! You said it, gluten free recipes are interesting. I have learned a lot from America's Test Kitchen cookbooks and appreciate all the work they did helping us learn to modify recipes so they work with gluten free flours.
Dave
Cake was light, fluffy and delicious. Will make again, but will chop dates finer and use mixer, not l food procrssor so there are more little chunks of dates.
Also, caramel sauce was more buttery & creamy than needed, I thought.
Bloody delicious though. How does a GF pudding get so fluffy? Solid 5*
Cinde Little
Thanks Dave, that's music to my ears! I love it when you know the adjustments you'll make next time around. No answer to how does it get so fluffy, just enjoy. That's the magic of baking!
Jill
My family loved this recipe, two of us have to be gluten free but we don’t want anyone to miss out on yummy food. My only request is that all the recipes have the measurements in grams instead of tablespoons as some countries use a 15 gram tablespoon/3 teaspoons and some 20 grams/4 teaspoons. The cups are another issue.
Cinde Little
Thanks Jill, I'm glad you all like the recipe. I just added the weight for flour to this recipe. I have slowly been adding the weight measurement for flour to all my recipes over the last year but they aren't all completed. I was not adding it for sugar, baking soda, baking powder etc. I did not know that 1 tablespoon was not a standard size, I looked it up and I see Australia is the country that uses a larger tablespoon equal to 4 teaspoons. I will start adding the metric measurement for tablespoons and teaspoons too the other ingredients in my baking recipes. Thanks for pointing that out.
Jill
Made this today, and it looks and tastes fantastic. I was very worried when I poured the mixture into the pan as it was very a very runny mixture but it turned out great. I used oven temp of 160 degrees C, fan forced as that is the temperature my oven recommends for cakes.
Cinde Little
That is awesome Jill! Many gluten free recipes look runny but a tiny bit of xanthan gum helps with the structure and the magic happens in the oven. Thanks so much for sharing!
Maria
Recipe in your sticky date pudding is that …………
plain flour because 1 tablespoon to be added .!!
Cinde Little
Hi Maria! I don't understand your question. I use my everyday gluten free (EGFG) flour blend in this recipe. It's a blend that works in recipes like muffins, pancakes and quick breads. I don't see the wording, "1 tablespoon to be added." What I do see in the ingredient list is 1 tablespoon of baking powder. That is correct and it is added with the flour to make the cake/pudding. I carefully reread the recipe and don't see anything that looks like an error. Please let me know if it still doesn't make sense after you reread it. Thanks for taking the time to ask.
Wendy
I see I got a few mentions here 😂. So glad you were able to make a gluten-free version. I think this is my favourite dessert.
Your Canadian friend who lived in Australia!
Cinde Little
Yes Wendy, you are my mystery friend who inspired me to try Sticky Date Pudding and I'm hooked too. Delicious! Let's make another Australian dessert for Australia Day, January 26, 2022. Let me know what it will be!
Jackie Hartwick
I would like to give this recipe a try for Christmas but not quite sure what gluten flour to buy for it to be a success. If l went to the Bulk Barn and bought the flour would that be ok.Not used to baking gluten free but now I’m going to give it a try as my daughter in law is gluten free.
Cinde Little
Hi Jackie! That's the catch with gluten free baking, there are so many flour blends available. You could ask your daughter-in-law what blend she recommends if she bakes. But have a look at my post called "11 Gluten Free Flour Recipes". You don't have to make your own flour blend but you'll see some similarities and learn a little about gluten free flour from reading that post. Then go to Bulk Barn and just pick one. Making a cake like this one is pretty safe (cookies are more challenging) but my single best recommendation is to make it now before your event and see what you think. Best of luck and let me know how it turns out. https://everydayglutenfreegourmet.ca/2020/05/29/11-gluten-free-flour-recipes/