Gluten Free Sticky Date Pudding with caramel sauce and whipped cream.


Whether you call it Sticky Date Pudding or Sticky Toffee Pudding, it’s really a cake. The dates make it moist, the caramel sauce makes it sticky and that’s what makes it holiday worthy!

Sticky Date Pudding is popular in Australia, New Zealand and the UK. The British fondly call it STP, short for Sticky Toffee Pudding. When an entire country has an acronym for a dessert it’s probably worth making so that’s what I did.

Often referred to as a modern British classic most sources follow the roots of this dessert all the way back to Canada. Who knew! I can trace my relatives back to England and Scotland but my mom never made this dessert and I hadn’t either.

Baking Inspiration

It was on our trip to Australia that my friends served us Sticky Date Pudding so when I got home I wanted to try it. Making it gluten free was a piece of cake!

After a bit of research I often try new recipes using my EGFG flour blend. When it works I celebrate my success and quit experimenting. That’s what happened with this recipe, it was perfect to my taste the first time I made it.

The more recipes I can make with my flour blend the easier it is to bake gluten free. It feels like I do 80% of my baking with this blend and I’m happy about that.

Understanding Gluten Free Flour Blends

If you’re not happy with the flour blend you’re baking with you need to learn a little more about flour. On my blog I have several posts about gluten free flours and you can start by looking at these two.

Sticky Date Pudding
Sticky Date Pudding -photo credit Jim Little

Pudding vs Cake

When I hear pudding I think of the creamy smooth, often milk-based, desserts my mom made. As we got older she spooned them out of a can or sometimes we made them from a box. Some countries refer to that dessert as a custard but to me it’s still pudding.

Of course you’ve heard of Christmas pudding, plum pudding, figgy pudding and even Yorkshire pudding. Clearly there is more than one definition for pudding. This dessert is a moist date cake. It’s a traditional dessert in many countries served with caramel sauce and topped with whipped cream. (My Australian friend insists the strawberry is mandatory.)

I’m calling this dessert Sticky Date Pudding but you can call it anything you want.

PIN for later…

Sticky Date Pudding with caramel sauce, whipped cream and strawberries.

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Homemade Caramel Sauce

Caramel sauce is what makes this cake sticky and I love this easy version. With only three ingredients it can be made in a jiffy and makes a great last minute gift! Kids can make it so if you’re looking for a homemade gift that’s easy and edible, here it is.

Technically toffee is cooked to a higher temperature than caramel and will get to the hard, brittle stage. Next time I visit the UK I’ll be sure to have my own Sticky Toffee Pudding tasting. In the meantime I’m sticking with this easy caramel sauce that I use on many desserts.

Get The Tools

For the best presentation I like to use a pedestal serving tray whenever possible. I think it elevates your dessert (pun intended)!

Let me know in the comments below if you have a story about Sticky Date Pudding, STP or if you tried it for the first time.

Originally posted November 2016, updated December 2021.

More Recipes with Caramel Sauce

Click on the text on the image(s) to go to the recipe/blog post.

Sticky Date Pudding

Whether you call it Sticky Date Pudding or Sticky Toffee Pudding, it's just cake. The dates make it moist and the sauce makes it sticky and this is a cake worth making!
Author: Cinde Little
Course: Dessert
Cuisine: Canadian
Keyword: sticky date pudding
Servings: 8 people



  • 1⅓ cups pitted dates, chopped
  • 1 tsp baking soda
  • cups boiling water
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 2 cups EGFG gluten free flour blend*
  • 1 Tbsp baking powder
  • ½ tsp salt


  • ¾ cup brown sugar
  • 1 cup whipping cream
  • 7 Tbsp butter

GARNISH – whipped cream, whole strawberries



    • 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.


    • Combine all ingredients in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2 minutes until combined.


    • 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.


    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    NOTE - To make in a stand mixer use a blender to puree the dates then proceed as directed.
    Tried this recipe?Let us know how it was!


    • Wendy says:

      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 says:

        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 says:

      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 says:

        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.

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