This gluten-free sticky date pudding is that good I always end up having seconds, thirds or even fourths. Yep I am a pretty big eater but it also shows how good this recipe is.
This pudding is pretty good just by itself or with the caramel sauce. If you want to go one step further then something like a vanilla ice cream really goes well with this delicious gluten free dessert.
Sticky date pudding also reheats really well if you have any leftovers. Simply store in the fridge until you need it. I also pour the leftover caramel sauce over the pudding so it’s absorbed making it deliciously moist after you have reheated it.
If you want to see how this recipe is prepared, then just check out the video below. It’s short, snappy and straight to the point.
Gluten Free Sticky Date Pudding Recipe
- 1 & ½ cups Pitted dates, chopped
- 1 tsp baking soda
- 1 & ½ cups Boiling water
- 100g (3.5 oz) unsalted butter, softened
- 1 tsp vanilla essence
- 1 cup brown sugar
- 2 eggs at room temperature
- 1 & ½ cups gluten-free self-rising flour
- 1 cup brown sugar
- 1 cup thickened cream
- ¼ cup butter (60g / 2 oz)
- Preheat an oven to 180°C (350°F). Also, grease and line an 8×8 deep pan.
- In a bowl add the dates, baking soda, and the boiling water.
- In another bowl cream together the butter, sugar, and vanilla until it’s a light creamy color.
- Add the eggs 1 by 1 beating well between each.
- Add the flour and date mixture, gently mix together until well combined.
- Place into the prepared oven dish. Bake for 40-50 minutes or until a skewer comes out clean.
- Meanwhile, add the brown sugar and butter to a pot over medium heat.
- Once melted and well combined add the thickened cream. Simmer for 3-5 minutes while stirring.
- Serve the pudding with the caramel sauce poured over the top!
- If the butter and egg mix splits, then this most likely means that either the butter or the eggs are too cold. This split won’t hugely affect the outcome of the pudding, but you may find that it doesn’t come out as fluffy and even as you would like.
- If all you have is gluten free plain flour, then you can turn it into self-rising by simply adding three teaspoons of gluten-free baking powder. Most baking powders should be gluten free, but it’s best to double check just in case.
- As with all baking make sure the oven is at the required temperature before adding the cake.
- If you prefer not to have chunks of dates, then you can also blend the date mix before adding it to the pudding mix. Personally, prefer the gooey bits of date throughout the pudding, so I don’t blend the date mix.
- You can make many individuals serves if you would prefer that instead of a large pudding. Just remember you may need to need to cook it for less time as the puddings are a lot smaller.
If you need to know the nutritional information for eating this delicious sticky date pudding, then you can find it below. Keep in mind this information is only an estimate and doesn’t include any extras such as ice cream or the caramel sauce.
I hope that you enjoy this gluten-free sticky date pudding recipe! If you have your own variation or any feedback that you would love to share, then please don’t hesitate to leave a comment below.