Sticky Toffee Pudding

Recipe supplied by Mark Kennett Head Chef  – The Jackdaw – Former Head Chef at Oscar & Bentleys – Winners of the Free From Eating Out Awards 2015

You can find out more about Mark on here: Gastronomic Rebel

Gluten Free Sticky Toffee Pudding


  • 425g Dried Pitted Dates
  • 15floz Water
  • 3tsp Bicarbonate of Soda
  • 175g Unsalted Butter or Dairy Free alternative *
  • 500g Caster Sugar
  • 6 Large Eggs
  • 500g Gluten Free Self Raising Flour ( I use Doves Farm)
  • 3 tsp Vanilla Essence
  • 2 Red Bush Tea Bags ( or English Breakfast Tea Bags )


  1. Pre heat the oven to 160c fan oven.
  2. Boil dates in water for 10 -15 minutes with the tea bags.
  3. Remove the tea bags. Blend the dates & liquid.
  4. Add the bicarbonate of soda to the gluten free flour.
  5. Cream the butter & sugar until soft.
  6. Add the eggs & beat well.
  7. Mix in the date puree & vanilla essence to the butter-sugar-egg mix.
  8. Pour the wet mix in to the bowl with the flour & bicarbonate of soda. Mix well.
  9. Pour on to a silicone paper lined tin & cook for 35-45 minutes.
  10. Serve with toffee sauce & vanilla ice-cream.

Toffee Sauce:

  • 500ml Double Cream *
  • 175g Demerara Sugar
  • 175g Butter
  • 1 tbsp Golden Syrup
  • 1 tbsp Black Treacle


  1. Caramelise the sugar.
  2. Whisk in the syrup and treacle.
  3. Add the butter and whisk until melted.
  4. Pour in the cream.
  5. Bring to the boil then turn down to simmer for 5-10 minutes.

Alternative Toffee Sauces

Dairy free Toffee sauce:

  • 160g Dark Brown Sugar
  • 250ml Gluten Free Soya Cream


  1. Place the sugar and soya cream into a saucepan and stir over a low heat until the sugar has melted.
  2. Turn up the heat and boil for 3 minutes until thick and shiny.

Soya Free Toffee sauce: – If you can not tolerate soya, try this:

  • 150g Dark Brown Sugar
  • 300 ml Almond Milk or Dairy Free Milk of your choice **
  • 1 – 2 tsp Cornflour mixed to a paste with a little water
  • 25g Dairy Free Margarine


  1. Place the sugar and almond milk into a saucepan and stir until it boils.
  2. Stir in the cornflour until the sauce is the thickness you like.
  3. Stir in the dairy free margarine.

PDF Version

Allergens in this dish indicated by the Box (es) Marked ‘x’




Dairy (Milk)  






(Unless using dairy free alternative)*








Tree Nuts


☒ (If using Almond Milk) **