English Sticky Toffee Pudding

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


    Yield: 8-10 servings

    • 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

    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.

Customer Reviews

Based on 14 reviews
Our Christmas Day Faovrite

We love this English favorite and make it every year. Since being GF, this recipe is a good substitute. We make a 1.5 recipe for our spring form pan.

First timer

This was my first time eating a sticky toffee pudding. It was so rich and delicious. I used a 9 inch pan and it turned out quite squat. An 8 inch would have been better. I drained and blended the dates before adding them to the batter and thought the texture of the cake was good - not to wet or dry but nice and moist and tender. I will make it again.


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.


what size of springform pan is to be use?


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