I want to share my Gluten-free Sticky Toffee Pudding recipe with you. This is a favourite with guests at The Olde Post Inn. It’s really easy to make and I know you’ll enjoy eating it at home!

This is one of those recipes that actually works better with gluten-free flour! I love the deep caramelised flavours in this dessert and it regularly makes an appearance on our dinner table at home. The whole family tuck into this sticky sweet treat!

I like to serve it with warm toffee sauce but for the ultimate treat add homemade custard or salted caramel ice cream and caramelised banana as well. Mmmm!

If you are preparing for a dinner party and want to get ahead this pudding freezes well so you can whip them up a few days in advance and keep them perfectly in the freezer. Place in a zip-lock bag or sealed container and then freeze. Defrost at room temperature for about 2 hours, and reheat in a microwave top with toffee sauce when you’re ready to serve – your guests will be so impressed!

This recipe and more tempting gluten-free recipes are available in my cookbook, ‘My Gluten-free Kitchen’ published by Gill Books.

I hope you enjoy trying this pudding at home. I’d love to see pictures of your finished dishes – why not share them with me? For more tips, advice and gluten-free recipes follow me on

Recipe: Gluten-free Sticky Toffee Pudding


Serves 8–10


175g dark muscovado sugar
75g butter, softened, plus extra for greasing
70g treacle
30g golden syrup
2 eggs, at room temperature
200g gluten-free self-raising flour
200g pitted dates
300ml water
1 tsp bread soda

For the toffee sauce:
100g butter
100g dark muscovado sugar
200ml double cream


Preheat the oven to 180°C. Grease 8–10 dariole moulds with a little butter.

Using the paddle attachment on a food mixer, cream together the sugar and butter until light and fluffy. This should take about 10 minutes. Scrape down the bowl from time to time to ensure that the mixture is fully combined. Add the treacle and golden syrup and mix well.

Add the eggs one a time, mixing well between each addition, then add the flour and mix again, scraping down the sides of the bowl, until all the ingredients are fully combined.

Place the dates in a saucepan with the water and bring to the boil. Immediately remove from the heat and purée the date mixture with a hand-held blender to produce a sloppy mixture. Add the bread soda to the date purée and blend again, then add the date purée to the cake batter and blend well. The colour of the mixture changes when the soda is added so I usually leave this step until last.

Pour the batter into the greased moulds and bake for 20–25 minutes, until the cake shrinks away from the sides of the moulds and springs back when gently pressed with a finger.

While the puddings are baking, you can make the toffee sauce. Melt the butter and sugar together in a saucepan, add the double cream. Bring to the boil, then reduce the heat and simmer until the mixture coats the back of a spoon.

Remove the puddings from the moulds and pour the warm toffee sauce over the puddings to serve.