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Gluten-Free Sticky Date Pudding with Toffee Sauce

Gluten-Free Sticky Date Pudding with Toffee Sauce

Medjool dates are a favorite for this recipe, but they can be swapped for the Barhi or Deglet varieties. Check out more recipes from Tartine here.

Ingredients

Pudding

  • 6 tablespoons unsalted butter, room temperature, plus more for pan
  • 2 cups Medjool dates (about 10 ounces), pitted, coarsely chopped
  • ¾ cup almond flour or meal
  • ½ teaspoon ground cinnamon

Sauce and Assembly

  • 1½ cups (packed) light brown sugar
  • ¾ cup (1½ sticks) unsalted butter
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Powdered sugar (for serving)

Recipe Preparation

Pudding

  • Preheat oven to 350°. Butter an 8x8x2" baking dish. Bring dates and 2 cups water to a gentle simmer in a medium saucepan and cook until the dates break down a bit, about 5 minutes. Remove from heat and stir in baking soda. Let cool. (Mixture will have thickened slightly but will not be smooth—that’s okay!)

  • Whisk oat flour, almond flour, baking powder, cinnamon, ginger, and salt in a medium bowl to combine.

  • Using an electric mixer on medium-high speed, beat 6 Tbsp. butter until light and creamy, about 5 minutes. Add granulated sugar and continue to beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add dry ingredients and date mixture and beat just until combined. Scrape batter into prepared pan and smooth surface.

  • Bake cake until top is firm and springs back when gently pressed and a tester inserted into the center comes out clean, 50–65 minutes. Transfer pan to a wire rack and let cool while you make the toffee sauce.

Sauce and Assembly

  • Bring brown sugar, cream, butter, lemon juice, vanilla extract, and salt to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.

  • Dust the top of cake with powdered sugar and serve with warm toffee sauce.

  • Do Ahead: Cake and sauce can be made 1 day ahead. Store cake tightly covered at room temperature. Cover and chill sauce. Gently reheat before serving.

Recipe by Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt (Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC, April 2017).Reviews Section

Sticky Toffee Pudding (GF)

Hurrah, finally a gluten free sticky toffee pudding recipe you can make and enjoy at home. This is a true British pudding classic and luckily it works wonderfully to a gluten free recipe. A soft date sponge smothered with glorious sticky toffee sauce, this is a real crowd pleaser dessert.

My gluten free sticky toffee pudding can be served with any of the classics – ice cream, clotted cream, double cream or custard. Personally I love a scoop of vanilla ice cream on mine, but I could also happily wolf a slice down by itself. That toffee sauce is so good I want to drink it!

Sticky toffee pudding is best enjoyed warm from the oven, but it does also reheat very well. If you want to make this bake in advance then simply reheat the sauce when you are ready to serve.


Gluten-Free Sticky Date Pudding with Toffee Sauce - Recipes

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.

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 󈫻 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/

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Sticky Date Pudding with Wicked Toffee Sauce

Preheat oven to 180˚C fanbake. Grease the sides of a 25cm-diameter cake tin and line the base with baking paper.

Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger.

Arrange pear slices in a circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears.

Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. Sticky Date Pudding keeps well for a day or two and can be frozen. Thaw and heat in the oven for 10 minutes or microwave for 2-3 minutes.


Method

Preheat the oven to 180C/350F/Gas 4. Grease and flour the moulds, then line the bases with a disc of oiled parchment paper.

To make the pudding, soak the dates in the boiling water for five minutes, then blend in a food processor until smooth. Add the remaining ingredients and blend again until well combined.

Spoon the mixture into the prepared moulds (but not right to the top, as they rise quite a bit) and bake in the preheated oven for 20 minutes, or until they are risen and firm. (You can check they are cooked by inserting a skewer into the middle - if it comes out clean, the pudding is ready.)

Ten minutes before the puddings are ready, make the toffee sauce. Melt the butter, coconut palm sugar, blackstrap molasses and maple syrup in a saucepan over low heat, then simmer for a few minutes. Gradually stir in the soy cream, vanilla extract and salt and bring to the boil for 1–2 minutes, or until slightly thickened. Keep warm until ready to serve.

Leave the puddings to cool in their moulds for a few minutes, then turn out onto serving plates. Spoon the toffee sauce over and around with a little extra soy cream to top it off.


Sticky Date Pudding with Toffee Sauce

This dessert is out of this world good! I picked up this recipe at Dalvay By the Sea, while visiting Prince Edward Island, Canada. I liked the dessert so much that the waitress gave me a print out of the recipe. I made a few adjustments. I used fresh ginger instead of powdered and opted to add a splash of single malt scotch to the sauce.

Ingredients

  • FOR THE PUDDING:
  • 1-¾ cup Packed Pitted Dates, Coarsely Chopped
  • 2 cups Water
  • 1 teaspoon Fresh Ginger, Pureed
  • 1-½ teaspoon Baking Soda
  • 2 cups All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¾ cups Unsalted Butter
  • 1 cup Granulated Sugar
  • 3 whole Large Eggs
  • FOR THE SAUCE:
  • ¾ cups Unsalted Butter
  • 1-⅓ cup Packed Light Brown Sugar
  • 1 cup Heavy Cream
  • 2 teaspoons Single Malt Scotch (I Used Redbreast)

Preparation

Preheat oven to 375°F. Butter and flour an 8-inch square pan.

Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes. Remove pan from heat and stir in baking soda. Mixture will foam. Let mixture stand for 20 minutes.

While you’re waiting, sift together flour, baking powder and salt and set aside.

In a large bowl cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in the flour mixture in three batches, beating after each addition until just combined. Add date mixture and stir until combined.

Pour batter into baking pan and set the pan inside a larger baking pan. Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan.

Bake in the middle rack of the oven for 35-40 minutes. When done, remove pudding from water bath to cool.

Serve with toffee sauce and vanilla ice cream.

Toffee Sauce – In a 2 quart saucepan, melt butter over moderate heat.
Add brown sugar and bring mixture to a boil stirring occasionally.
Add cream and scotch and reduce heat. Simmer sauce, stirring occasionally until slightly thickened. This should take about five minutes.


Gluten-Free Sticky Date Pudding with Toffee Sauce - Recipes

In a medium bowl, combine the dates, boiling water, baking soda and vanilla. Let the dates soak for 15 minutes.

Preheat the oven to 350°F. Lightly grease 8 ramekins with cooking spray. Place on a baking sheet. Set aside.

In a medium bowl, combine the gluten-free flour, baking powder, salt and nutmeg. Whisk to combine.

In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2 minutes. While mixing, add the eggs one a time mixing after each addition.

With the mixer on low, add 1/3 of the dry ingredients and mix to combine. Add 1/2 of the date mixture and mix. Add another 1/3 of the dry ingredients followed by the other 1/2 of the date mixture and mix. Add the final 1/3 of the dry ingredients and mix until totally combined.

Divide the batter evenly among the ramekins. Bake for 22-26 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating.

Toffee Sauce

Melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.

While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing. Serve sauce warm. Sauce can be made up to 2 days in advance then reheated.

Assembly

Serve the cakes by turning the cake out onto a plate. Pour over some of the warm sauce and a drizzle of heavy cream if desired. Enjoy!

Notes

Cakes

  • 10-12 Medjool dates (about 170 grams), pitted and chopped
  • 177 ml boiling water
  • 3/4 teaspoon baking soda
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract [amazon url=’https://www.amazon.com/Nielsen-Massey-Vanilla-Extract-Madagascar-Ounce/dp/B0009I0W92/ref=sr_1_1?m=A1ORJOO9ZDVKGH&s=merchant-items&ie=UTF8&qid=1511209699&sr=1-1&refinements=p_4%3ANielsen-Massey&dpID=51EiMREovpL&preST=_SY300_QL70_&dpSrc=srch’ text=”Buy Now”]
  • 160 grams gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 4 tablespoons butter, softened
  • 150 grams cup brown sugar
  • 2 large eggs

Toffee Sauce

  • 1 stick butter (about 113 grams)
  • 1 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 156 ml heavy cream
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste [amazon url=’https://www.amazon.com/Nielsen-Massey-Vanilla-Extract-Madagascar-Ounce/dp/B003L259AU/ref=sr_1_1?m=A1ORJOO9ZDVKGH&s=merchant-items&ie=UTF8&qid=1511209699&sr=1-1&refinements=p_4%3ANielsen-Massey&dpID=51EiMREovpL&preST=_SY300_QL70_&dpSrc=srch’ text=”Buy Now”]

Directions

Cakes

In a medium bowl, combine the dates, boiling water, baking soda and vanilla. Let the dates soak for 15 minutes.

Preheat the oven to 177°C. Lightly grease 8 ramekins with cooking spray. Place on a baking sheet. Set aside.

In a medium bowl, combine the gluten-free flour, baking powder, salt and nutmeg. Whisk to combine.

In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2 minutes. While mixing, add the eggs one a time mixing after each addition.

With the mixer on low, add 1/3 of the dry ingredients and mix to combine. Add 1/2 of the date mixture and mix. Add another 1/3 of the dry ingredients followed by the other 1/2 of the date mixture and mix. Add the final 1/3 of the dry ingredients and mix until totally combined.

Divide the batter evenly among the ramekins. Bake for 22-26 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating.

Toffee Sauce

Melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.

While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing. Serve sauce warm. Sauce can be made up to 2 days in advance then reheated.

Assembly

Serve the cakes by turning the cake out onto a plate. Pour over some of the warm sauce and a drizzle of heavy cream if desired. Enjoy!

Notes:

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Sticky Toffee Baileys Pudding This post contains affiliate links. Please read my disclosures. The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further in deliciousness by using teff flour instead of wheat flour. Sticky Toffee Baileys Pudding is the reason I am visiting old recipes and giving them the old gluten-free treatment. This pudding is positively invigorated by its re-invention. The teff flour used instead of plain wheat flour gives the sponge so much more complexity of flavour and compliments the spices wholeheartedly. There is no loss of texture either as the tapioca flour helps with the binding and ‘bounciness’ of the sponge. This is by far the best Sticky Toffee Pudding I have ever tasted. I have started making a version of it for the cake stall and it is a customer favourite. I originally posted this recipe using wheat flour on St Patrick's Day three years ago. I think today's Sticky Toffee Baileys Pudding is a far superior version so I’ve replaced it with this one and for posterity’s sake the words below are all from my original post in March 2014. Reading it made me a little wistful for the times where we did, as I mention below, nip to the local pub of an evening during the week for a glass of wine and supper to share our day’s news. A sleeping child upstairs scuppers this sort of carefree existence. A takeaway and an episode of Elementary is as good as it gets these days. Woe is us. "At your local pub you can rely on a few solid menu staples. Whether it’s sausage and mash, a chunky burger or steak and chips you know the kind of company you’ll be keeping with your pint. We are very lucky where we live in North London that we have two or three very good pubs which we can go to for a quick Saturday lunch, a slap up Sunday Roast or a mid-week life saver when we are both weary and want to sit down with a glass of wine and a quick supper to share our day’s news. The sticky toffee pudding is one of the most prevalent stalwarts of the local English pub and can reliably be found propping up the odd Eton mess or lemon cheesecake on the dessert menu. Last week I steamed a traditional suet pudding, bringing a centuries old recipe to the table, but today I wanted to pay homage to a more current British classic. You would be forgiven, due to its ubiquity, for thinking that the sticky toffee pudding has been around since the Roman invasion. In fact it was only created in the 1970s by Francis Coulson to serve at The Sharrow Bay Country House Hotel in the Lake District. There is not much about this pudding I can tell you that you won’t already know plump dates are added to a slightly spiced cake batter and drenched with a rich toffee sauce. I think you would be hard pressed to find any Englishman worth his salt who hasn’t partaken of the sticky toffee at the end of a hearty pub meal. The only problem with our obsession with sticky toffee pudding is that it can be leaned on too much, with little room given to any other dessert options. Until recently I hadn’t bothered ordering a sticky toffee pudding for a few years, to say this particular pudding had been worn into the ground I had considered an understatement, especially since so many pubs serve a version which can only be described as subpar. I didn’t think there was much more this dessert could offer me and I was longing for a shake up of this national institution. However, last week I had a sticky toffee pudding at the Victoria Stakes at the bottom of Muswell Hill and it reminded me how comforting and homely it can be and immediately made me want to try my hand at home. This is always the sign that I have had a good meal. It’s St Patrick’s Day today so I wanted to Irish it up a bit. The Baileys is welcomed into this pudding like a long lost relative, giving even more creamy stickiness to the dates and as it peps up the toffee sauce it also removes some of the inherent sickliness. There is only one accompaniment to this pudding in my eyes and that is the best vanilla ice cream you can get hold of." Sticky Toffee Pudding (gluten & dairy free)

My gluten and dairy free sticky toffee pudding combines a delicious warming sponge with a dairy free toffee sauce. It really is the perfect winter dessert, served with ice cream or custard. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions

Which cream do you use for the toffee sauce?

For this recipe I used the Alpro Single Soy cream however any single soy cream would work.

Can this dessert be made in advance?

Yes – once cool, this sticky toffee pudding can be stored in the fridge for up to 3 days and reheated in the microwave when you are ready to eat it.

Which dairy free milk do you use?

For this recipe I used the Glebe Farm Gluten Free Oat Milk however it would also work with any other kind of dairy free almond, soya or oat milk. Some dairy free milks do tend to curdle slightly when you add them to the mixture with the rest of the ingredients, but if this happens the dessert will still cook absolutely fine.


Sticky Date Pudding

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Yield: Serves 6

Sticky date pudding is a classic dessert a soft, spongy date-filled cake topped with a smooth, sticky toffee sauce. Most traditional recipes use butter, eggs, and a lot of sugar, so naturally, we wanted to create a healthier plant-based version! This sweet, decadent-tasting rendition has no added fats, and less than one third the amount of added sugar found in most recipes. Remember that it is still a dessert though, and should definitely be considered an occasional treat only!

This dessert is best served warm, with a little banana ice-cream or vanilla creme on the side. However, you can turn this pudding into a slice for morning or afternoon tea instead- just wait until the cake has cooled before cutting it into 8 or 9 pieces. These will keep in a sealed container for up to 3 days.

Important tip: It's best to use fairly firm dates for this recipe, such as pitted dried or deglet noir varieties. If you want to use fresh medjool dates, just reduce the amount of time you boil the date and milk mixture (in step 2) by about 4 minutes.

To make this recipe soy free, use almond or rice milk instead of soy milk.

If you would like to make this recipe gluten free, try substituting a gluten-free flour mix in place of the whole wheat flour.


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