Gluten Free Sticky Date Pudding

This recipe is called pudding but it's cooked like a cake. 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.

Course Dessert

Cuisine Canadian

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

Cook Time 1

Total Time 1

Servings people

Calories 762kcal

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* (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

*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.

Nutrition