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Sticky toffee pudding free from gluten and processed sugar!


Serves four.

75g stoned dates 100ml boiling water ½ tsp bicarbonate of soda 75g butter 30g coconut sugar 1 tbsp maple syrup 1 egg 75g gluten free self raising flour

Method: Smear a little butter inside 6 ramekins or I like to use these little tapas dishes. You could also use a 15x20cm/6x8" baking dish. Pre-heat the oven to 200°C, Fan 180°C, 400°F, gas 6.

Chop the dates into a bowl then add boiling water. Stir in the bicarbonate of soda then set this aside. Put the butter and sugar into a bowl beat them together until softened. Beat in the maple syrup followed by the egg and then the flour. Stir in the prepared date mixture. Pour the mix into the prepared dish(es). Bake for 15-25 minutes at 200°C, Fan 180°C, 400°F, Gas 6 for around 20 mins.

Drizzle a little maple syrup on top just before serving if you like.

These are pure Yumilicious! 😋

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