If you need a dessert that’s a real winter warmer, you defo need to give my gluten free sticky toffee pudding recipe a go. It’s dairy free and low FODMAP too!
On a chilly day, nothing beats a warming gluten free sticky toffee pudding with a generous helping of hot custard (bonus points if you eat it wearing a bobble hat). This one is super easy to make and one tray of this can easily serve 8-10 people!
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… 🙁
I’m not a mathematician (not sure if you knew that or not) but I don’t like those odds.
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!
And just like most gluten free things these days, there is literally no way anybody would ever know that this is gluten free.
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!
It’s just a matter of bunging your ingredients into a bowl and attacking it with an electric hand whisk whilst you add milk. Decant that into a shallow dish and pop it in the oven.
Meanwhile, reduce the rest of your ingredients in a saucepan until you’ve left with a dark, indulgent, sticky sauce. Job done!
So get your mixing bowls at the ready! Here’s my gluten free sticky toffee pudding recipe…
My Gluten Free Sticky Toffee Pudding Recipe (low FODMAP + dairy free)
Say hello to my gluten free sticky toffee pudding recipe! It's dairy free, low FODMAP and so easy to make at home. You just need a shallow baking dish!
For the pudding
- 2 eggs
- 170 g light brown sugar
- 100 g butter, room temperature (dairy free spread / margarine if necessary)
- 220 gluten free self raising flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder (ensure it's gluten free)
- 1 tsp bicarbonate of soda
- 3 tbsp black treacle (read recipe notes regarding FODMAPs)
- 270 ml milk (if you can have dairy then use full fat, if not, use any dairy free milk you like)
For the sticky toffee sauce
- 125 g light brown sugar
- 1 tbsp black treacle
- 300 ml cream (dairy free cream works well here, as does lactose free cream or regular double cream)
- 100 g butter (dairy free spread / margarine if necessary)
For the custard
- 2 tbsp Bird's custard powder
- 1 tbsp sugar (optional and can be increased or decreased depending on how sweet you like it)
- 550 ml milk (if you can have dairy then use that, if not, use any dairy free milk you like)
- 2 tsp ground cinnamon
Preheat your oven to 160C Fan.
Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.
Add the milk in slowly (in about 3 batches) and continue to whisk until everything is combined.
Pour your mixture into a greased casserole dish. Mine was a 26cm x 20cm Falcon pie dish (5cm high). 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.
Whilst the pudding is cooking you might like to make your sauce and also your custard. Lets start with the 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.
To make the custard place your custard powder, cinnamon and sugar in a bowl. Then add a couple of tablespoons of your milk to the and mix to form a paste.
Heat the rest of the milk to just below boiling point and then pour onto your custard paste. Keep stirring all the time.
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, 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. Pour some custard around it (hot or cold, your choice!). Enjoy!
Black treacle is low FODMAP in 5g serving sizes according to Monash. Whilst the entire pudding contains more than this, a 10th of the pudding would be low FODMAP which is my serving size suggestion. So you can enjoy a small portion at any stage of the low FODMAP diet.
Monash states that 20g of Black treacle is high FODMAP whilst 10g of Black treacle is a moderate amount which can be tolerated by some following the low FODMAP diet after the elimination phase.
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!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!
Any questions about the recipe? Please do let me know by following me Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!