English Sticky Toffee Pudding

Average Rating 5 from 2 ratings

Enjoy a delightful twist on a traditional English favorite.
2009 Pamela’s Gluten-free Recipe Contest Runner Up recipe by Denise P.

English Sticky Toffee Pudding

Yield: 8-10 servings

English Sticky Toffee Pudding

INGREDIENTS:

  • 1 cup boiling water
  • 10 oz pitted dates + 1 tsp baking soda
  • 1-1/2 cups Pamela's Baking & Pancake Mix
  • 1 tsp baking soda
  • pinch of salt
  • 4 oz soft butter (1 stick or 1/2 cup)
  • 5 tbsp sugar
  • 2 eggs
  • 1 tsp vanilla
  • Toffee Sauce:
  • 1/2 pint whipping cream
  • 1 cup light brown sugar
  • 4 oz butter

DIRECTIONS:

Preheat oven to 350º.

Pour boiling water on dates and baking soda, and let sit for 5 minutes.

Grease and line a round spring form pan with wax paper. Beat sugar and butter until airy. Add eggs and vanilla and beat again until well mixed. Stir in Pamela's Baking & Pancake Mix, baking soda and salt with a spatula until well mixed. Add date mixture. Pour into spring form pan. Bake 30 minutes in center oven.

Let cool 5 minutes then invert onto a serving plate.

For the sauce, melt butter and sugar together then add cream and simmer while stirring for 3 minutes. Pour on the cake and serve with fresh whipped cream.

Whipping cream to serve.

How this recipe came to be: Sticky toffee pudding is an English favorite and lends itself to this gluten-free version exceptionally well. Thanks to Pamela's Baking & Pancake Mix, I came up with this. I have served this at dinner parties without even explaining it being gluten- free, it's a crowd pleaser! Thank you, Pamela!

© Pamela's Products, Inc.

http://www.pamelasproducts.com/english-sticky-toffee-pudding/

21 Reviews or Comments for English Sticky Toffee Pudding

  1. Sherry Blanchard November 19, 2014 at 6:12 pm #

    This is a delicious version of a classic recipe. I made it last Christmas and it was delicious! Everyone loved it!

  2. Sherry Blanchard November 19, 2014 at 6:12 pm #

    I just wanted to add the stars 🙂

    Recipe Rating: 5
  3. maria December 16, 2014 at 1:32 pm #

    Just a question, when you add the dates to the mixture, do you have to drain them of the water or add the dates and water to the mixture? I’m confused and really want to make this cake for Christmas. Thanks!

    • Pamelas Customer Service December 16, 2014 at 1:41 pm #

      We have never seen dates packed in water! For this recipe you want to use dry dates. If you can only find them packed in water be sure to drain them well, and get all excess water off of them.
      Denise, Customer Service

      • maria December 16, 2014 at 2:18 pm #

        I’m asking about this:

        “Pour boiling water on dates and baking soda, and let sit for 5 minutes”.

        What do I do with the water after? I have never made sticky toffee pudding so what happens to the boiling water and baking soda after you let it sit with the dates?????

        • Pamelas Customer Service December 16, 2014 at 3:10 pm #

          So sorry!! Yes, leave the water in, that is your liquid for the recipe…Enjoy!!
          Denise, Customer Service

  4. Kate December 25, 2014 at 10:14 pm #

    delicious….made this for xmas dinner….huge hit with everyone….

    Recipe Rating: 5
  5. Wendy Sarno September 3, 2015 at 10:02 am #

    I’m not serving the cake right away. Should I hold the sauce till I serve it, or should I pour the sauce over the cake while its warm?

    • Pamelas Customer Service September 8, 2015 at 11:42 am #

      Hi Wendy –
      I recommend not adding the sauce until you are ready to serve.
      Denise, Pamela’s Customer Service

  6. Vyci Duarte October 20, 2015 at 1:18 pm #

    I was very thrilled to find this gluten free version of a cake I had enjoyed in Scotland. It is quite good and a rich dessert. If you want to make it a little less rich and sweet sometime you can just put a cream cheese frosting on it and it is delicious that way, also! Thanks for this recipe. I am enjoying trying out several others. This is a good gluten free flour mix!

  7. Pam Holik November 2, 2015 at 4:10 pm #

    Hi,
    I tried this at a party last year and loved it! So, I made it this year for a party I was attending.
    Question – Should the dates be chopped up before adding the water and baking soda? I put mine in a food processor because I felt that was the right thing to do. The pudding cake turned out great! Everyone loved it!

    • Margaret Sheild January 28, 2016 at 9:39 am #

      I want to make this, my granddaughter is allergic to milk protein Is there a prouduct you can suggest that I can substitute for the sauce?

  8. Wendy Sarno November 3, 2015 at 1:39 pm #

    This recipe didn’t work for me at all. The batter was very liquid and the cake didn’t rise. The dates didn’t cook down. the whole thing was rather tough and dry. It was not the yummy sticky toffee pudding I’ve had in the past. We took a baseball bat to it the next day and splattered it over the yard.

  9. Jen December 19, 2015 at 6:00 pm #

    Are the dates soaked whole then added to the recipe whole?

    • Pamelas Customer Service January 28, 2016 at 11:14 am #

      Yes, add them whole.

  10. Monica January 14, 2017 at 9:34 am #

    How can I adapt this recipe for cupcakes? Should I adjust the cooking time?

    • Pamelas Customer Service January 16, 2017 at 8:30 am #

      Hi Monica,
      Sounds like a great idea! We have not tried it as cupcakes. Generally for cupcakes, you would bake for less time, and you need to think about how it may stick to the sides of any pan you are using. Perhaps sprayed cupcake papers or a well-greased pan would work. Let us know how it goes!

  11. Jennifer January 16, 2017 at 8:32 am #

    what size of springform pan is to be use?

    • Pamelas Customer Service January 16, 2017 at 8:50 am #

      Hi Jennifer,
      This recipe was from a recipe contest many years ago. Thanks for pointing out that it is missing the pan size. It should be safe to assume it is a standard 9″. We will review this recipe.

  12. Jennifer January 17, 2017 at 8:31 am #

    Used 9″ and it worked out well. I will say I do NOT agree with the idea of putting the dates in whole. After the dates soaked in the hot water I ran them through my food processor, then dumped into the recipe. Came out perfect.

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