Gluten Free Sticky Date Pudding

This gluten free Sticky Date Pudding with Caramel Sauce is once again a traditional holiday dessert for some families. The dates make it moist and sticky so recreating the original recipe to gluten free was a 'piece of cake.' I used my EGFG flour blend and you'd never know it was gluten free.

This dessert is popular at Christmas but cake lovers know they can make it anytime of year.

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!

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 use the block of dates found in the baking aisle)
• baking soda
• butter
• sugar
• vanilla extract
• eggs
• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• baking powder
• brown sugar
• whipping cream
• butter

See recipe card for exact amounts.

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

This gluten free Sticky Date Pudding is just a cake recipe. The dates make it moist which helps the gluten free flour. Caramel sauce takes it to the next level making a dessert worthy of any holiday table.

5 from 1 vote

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Course: Dessert

Cuisine: Canadian

Keyword: gluten free sticky date pudding, gluten free sticky toffee pudding

Cook Time: 1 hour hour

Servings: 8 people

Author: Cinde Little

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*
• ▢ 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

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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

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

**If making in a stand mixer puree the dates in a blender then proceed as directed.