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–+ servings
Gluten and Dairy Free Sticky Date Pudding

Sticky Toffee Pudding

Moist and decadent cakes are filled with dates and seeped in butterscotch sauce.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Servings: 8

Equipment

  • muffin tin
  • Mixing Bowl
  • saucepan

Ingredients

Sticky Date Pudding

  • 1 cup dates, pitted
  • 1 cup boiling water
  • 1 tsp baking soda
  • 6 tbsp butter, room temperature
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/3 cup Gluten Free 1.1 flour
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 tbsp baking powder

Butterscotch Sauce

  • 1 1/2 cups heavy cream
  • 1 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter

Vanilla Sauce

  • 4 egg yolks
  • 1 1/4 cup heavy cream
  • 1 tsp vanilla powder, paste, or extract
  • 3 tbsp sugar

Instructions

Sticky Date Pudding

  • Preheat oven to 350 degrees. Spray a muffin tin with nonstick baking spray and set aside.
  • Chop up the dates and place them in a bowl along with the baking soda. Pour the boiling water over the top.
  • With a masher break up the dates and mash until a paste begins to form.
  • In a separate bowl beat the sugar and room temperature butter on high for 3 minutes until it becomes light and fluffy.
  • Mix in the eggs and vanilla. Add the remaining ingredients including the date paste and mix until just combined.
  • Divide batter in the muffin tin cups. Bake for 30-35 minutes or until a toothpick comes out mostly clean.
  • While the Sticky Date Pudding is baking, make the butterscotch sauce.

Butterscotch Sauce

  • Add all of the ingredients to a pot over medium heat.
  • Cook for 5-10 minutes, stirring occasionally, until the mixture turns a darker golden brown and thickens.
  • Using a skewer poke many holes in the individual sticky date puddings.
  • Pour about 1/3 of the sauce over the puddings and allow it to absorb for at least 10 minutes before serving.

Vanilla Sauce

  • Mix the egg yolks and sugar together in a bowl.
  • Heat the heavy cream over medium heat in a pot. Bring to just a boil.
  • Once the cream has reached a boil add 1 tablespoon to the egg mixture, whisking constantly to combine. Pour the egg mixture into the pot and stir continually until it has thickened, 5-8 minutes.
  • Add vanilla and stir to combine.
  • Serve with Sticky Date Pudding
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