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

Preheat oven to 350°F. Grease 9” round springform pan or cake pan and line with parchment paper.

STICKY DATE PUDDING

Combine dates and baking soda in a bowl. Pour boiling water over dates and let stand for 10 minutes.
In food processor blend date mixture, including the liquid, 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