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Recipes

My Gluten Free Sticky Toffee Pudding Recipe (low FODMAP + dairy free option)

Gluten free sticky toffee pudding recipe, anyone? It’s a sweet, sticky and super moist sweet treat that’s incredibly easy to make. It’s simple to make this dairy free and low FODMAP too!

Gluten free sticky toffee pudding recipe! This one is super easy to make and one tray can easily serve 8-10 people. This recipe doesn’t use dates either, so it’s incredibly simple to make this low FODMAP!

Gluten Free Sticky Toffee Pudding Recipe (low FODMAP + dairy free option)

I think I’ve probably seen a sticky toffee pudding on 95% of dessert menus at every restaurant I’ve ever been to. But out of those times, it’s been gluten free like 1% of the time… 🙁

So instead of getting out my calculator and trying to work out that as a success rate, I got my mixing bowl out and made a gluten free sticky toffee pudding!

The sponge is so light, springy and bouncy and once that sticky sauce is poured on top of it, it just becomes soooo moist and sweet.

(the longer you let that sticky sauce soak in, the better FYI)

So how is this never a gluten free option on dessert menus? It’s an absolute doddle to make as well, so there really is no excuse!

Gluten Free Sticky Toffee Pudding Recipe (low FODMAP + dairy free option)

Ok, so here’s everything you’ll need to make my gluten free sticky toffee pudding recipe. Keep scrolling down until you see the recipe card for the method 👇🏻

For the pudding

  • 2 large eggs
  • 170g light brown sugar
  • 100g butter, softened (dairy free alternative if necessary)
  • 220g gluten free self raising flour
  • 2 tsp cinnamon (optional)
  • 1 tsp ginger
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder (always ensure it’s gluten free)
  • 3 tbsp black treacle
  • 270ml milk (any milk will do, if using dairy milk – use whole milk)

For the sticky toffee sauce

  • 125g light brown sugar
  • 1 tbsp black treacle
  • 300ml cream (dairy free cream, lactose free cream or regular double cream all work fine here)
  • 100g butter (dairy free if necessary)

For the custard (if you want to make your own)

  • 2 tbsp Birds custard powder
  • 1 tbsp sugar
  • 550ml milk (any milk will do, if using dairy milk – use whole milk)

Gluten Free Sticky Toffee Pudding Recipe (low FODMAP + dairy free option)

And here’s a few answers to all those frequently asked questions you might want to know! I’ve also thrown in some tips on how to create my gluten free sticky toffee pudding recipe perfectly, first time. So here goes…

Can I make this recipe gluten free? Is it suitable for Coeliacs?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Can I make your gluten free sticky toffee pudding recipe dairy free?

Of course you can – and this recipe is actually really simple to make dairy free.

For the pudding itself, simply substitute butter and milk for Stork hard margarine and dairy free milk. For the sticky toffee sauce, simply use Stork hard margarine again instead of butter and soya cream instead of regular cream.

If serving up with custard, just make sure you use dairy free milk to make it. Bird’s custard powder is not only gluten free, but it’s dairy free too FYI!

Can I make your gluten free sticky toffee pudding recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.

Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.

  • 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
  • Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
  • 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of applesauce.

So use one of those egg replacement options and you’ve got a gluten free AND vegan sticky toffee pudding!

I haven’t tested all of these egg alternatives so let me know how you get on in the comments below 👇🏻

Is this recipe low FODMAP?

As this recipe doesn’t use dates, it can easily be made low FODMAP. Butter is incredibly low in lactose, making it safe during the elimination phase of the low FODMAP diet.

However, for all other dairy in this recipe (milk and cream) just make sure that you use lactose free equivalents. Black treacle can be high FODMAP in larger serving sizes, so it might be wise to swap it for maple syrup if you’re in the elimination phase of the low FODMAP diet.

Is your gluten free sticky toffee pudding recipe nut free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.

You can never be too careful so always read the labels on everything first!

Can I make your gluten free sticky toffee pudding in a food processor or standing mixer?

Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric whisk. Just because I’m used to it.

(here’s a link to the electric whisk I use)

Can I make your gluten free sticky toffee pudding recipe without any kind of electric mixer at all?

You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned hand whisk will do. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly.

Do I need any special equipment to bake your gluten free sticky toffee pudding recipe?

Certainly not! As I mentioned, a food processor, standing mixer or electric whisk will cut down on prep time, but they’re not mandatory.

I guess the only thing you’ll need is a baking tin that’ll fit a traybake-style pudding. Here’s a link to the one I use – it’s 11 inches by 17 inches (28cm x 18cm).

Can I bake this using the all-in-one method?

In case you didn’t already know, the all-in-one method involves bunging all your sponge ingredients into a bowl at once and mixing them together. That’s instead of adding them gradually.

This is one of those recipes that isn’t far off using an all-in-one method with one caveat: please make sure that you add the milk gradually!

There’s more ingredients in the pudding part of this bake than there is with a regular sponge cake. And as you might know already, the more ingredients, the more important that consistent mixing becomes.

You certainly don’t want lumpy cake batter, or any unmixed parts – gradually adding in the milk whilst mixing is a really easy way to avoid this.

Does this recipe need xanthan gum?

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking.

Without gluten to bind the cake together, you can be left with a very loose and crumbly cake texture which is far from ideal. So why isn’t there any in this recipe?

With this recipe, being more of a moist sponge cake that includes sticky black treacle and milk, xanthan gum isn’t necessary at all. You’ll find that it holds itself together!

Do I need weighing scales to bake your gluten free sticky toffee pudding recipe?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.

I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement.

Can I bake your gluten free sticky toffee pudding recipe with less sugar / without sugar?

I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise it. This wouldn’t be ‘sticky’ or ‘toffee’ without sugar, all you’d have left would be a dry pudding 😂

Of course, the sugar isn’t just for sweetness – it’s integral to the structure of the cake once baked and is super important. This bake won’t function without sugar!

How long can I keep your gluten free sticky toffee pudding for?

I’ve kept my gluten free sticky toffee pudding for 3-5 days in an air-tight container with no problems. I also keep the sauce separately in an airtight container as well. If you need to keep it any longer than that, I’d highly recommend freezing it (see advice below for doing that)

When the sponge starts getting a little dry, it’s probably starting to get past its best.

Can I freeze your gluten free sticky toffee pudding?

Of course! I’ve frozen it for up to 2-3 months no problem. Ideally, freeze the sauce and the cake separately and slice up the pudding first before freezing. Then, you can easily defrost a few slices at a time instead of the entire thing.

When you want to eat it, each slice should take around 3 hours to defrost at room temperature. Once the sauce has defrosted, simply heat it up in the microwave or on the hob until hot and gently bubbling.

Can I print your gluten free sticky toffee pudding recipe?

Of course! Just hit the print button located on the recipe below 👇🏻 (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

My Gluten Free Sticky Toffee Pudding Recipe
Yield: Serves 8

My Gluten Free Sticky Toffee Pudding Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Say hello to my gluten free sticky toffee pudding recipe! It can be made dairy free and is so easy to make at home. You just need a shallow baking dish!

Ingredients

For the pudding

  • 2 large eggs
  • 170g light brown sugar
  • 100g butter, softened (dairy free alternative if necessary)
  • 220g gluten free self raising flour
  • 2 tsp cinnamon (optional)
  • 1 tsp ginger
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder (always ensure it's gluten free)
  • 3 tbsp black treacle
  • 270ml milk (any milk will do, if using dairy milk - use whole milk)

For the sticky toffee sauce

  • 125g light brown sugar
  • 1 tbsp black treacle
  • 300ml cream (dairy free cream, lactose free cream or regular double cream all work fine here)
  • 100g butter (dairy free if necessary)

For the custard (if you want to make your own)

  • 2 tbsp Birds custard powder
  • 1 tbsp sugar
  • 550ml milk (any milk will do, if using dairy milk - use whole milk)

Instructions

To make your sponge:

  1. Preheat your oven to 160C Fan / 180C.
  2. Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.
  3. Add the milk in slowly (in about 3 batches) and continue to whisk until everything is combined.
  4. Pour your mixture into a greased casserole dish. Mine was a 28cm x 18cm rectangular baking tin. Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven but keep in the dish - this is where you will serve it from.

To make your sauce:

  1. Whilst the pudding is cooking you might like to make your sauce. Pop all your ingredients into a saucepan, allowing the butter/margarine to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a few minutes more before removing from the heat. The sticky toffee sauce will thicken a lot as it cools.

To make your custard:

  1. Place your custard powder and sugar in a bowl. Then add a couple of tablespoons of your milk to the and mix to form a paste.
  2. Heat the rest of the milk to just below boiling point and then pour onto your custard paste. Keep stirring all the time. 
  3. Pour the custard back into the saucepan and gently bring to the boil, stirring all the time. It should thicken a little - once it has, remove from the heat.

To serve:

  1. Cut your sponge into portions. Pour a little of the sauce over each portion of sticky toffee pudding. If everything has cooled I like to heat it briefly in the microwave again. I always like to eat it hot. Serve with custard if you like! Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 631Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 154mgSodium: 617mgCarbohydrates: 66gFiber: 1gSugar: 39gProtein: 10g

Nutritional info is estimated and not always accurate.

Thanks for reading how to make my gluten free sticky toffee pudding recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your bakes and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me Instagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

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