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Gluten free sticky date pudding (no eggs)

It’s winter here in Australia which means it’s time for comfort food abound. One of my favourite comfort foods as a kid was sticky date pudding, so today we’re making this gluten free sticky date pudding. With a brown butter salted butterscotch, just for good measure.

Sticky date pudding is also known as sticky toffee pudding in other parts of the world. So, whether you’re looking for a gluten free sticky date pudding or a gluten free sticky toffee pudding, you’re in luck!

A close up macro image of a gluten free sticky date pudding topped with melting vanilla ice cream and brown butter butterscotch sauce.

Gluten free sticky date pudding (no eggs)

This sticky date pudding is gluten free, xanthan gum free and nut free. It contains no eggs which makes it suitable for people with egg allergies or those who choose not to eat eggs. It is an incredibly simple recipe that uses melted butter instead of creamed butter for a speedy and delicious dessert.

The pudding is made with lots of chopped dates soaked in liquid as the base. White rice flour and tapioca flour form the flour mixture, along with baking powder for leavening. Light brown sugar adds sweetness and butter adds richness.

Finally, a delicious brown butter butterscotch sauce is poured over the top for the ultimate decadent treat. The butterscotch sauce uses a simple mix of browned butter, light brown sugar and pouring cream for a delicious end result.

A side on moody image of a sticky date pudding topped with melted vanilla ice cream and butterscotch sauce

What does the baking soda do in sticky date pudding?

The baking soda, when combined with boiling water, helps tenderise the dates. By the time they’ve soaked in the liquid for 10 minutes they’re almost mashed in consistency.

Some people say that adding baking soda to dates can also help remove bitterness or astringency but the reason for adding baking soda to dates is likely the former, in this case.

Baking soda also helps contribute to the brown crust of a sticky date pudding. The baking soda is offset by light brown sugar (and perhaps to some extent the dates) creating a maillard reaction (or browning) without any baking soda taste.

A side on image of a slice of sticky date pudding topped with vanilla ice cream and brown butter butterscotch sauce. The pudding sits on a white ceramic plate atop a white bench top.

Why does your recipe use melted butter when other recipes use creamed butter?

I wanted to chat about this briefly because this stumped me for a while. I found that a lot of recipes used creamed butter but often not fully creamed. This led me to wonder if creaming was necessary, as lots of recipes used the method halfheartedly.

I tested fully creamed butter and melted butter. While the creamed butter version made for a slightly taller and less dense pudding, I didn’t feel the effort was warranted. Creaming butter and sugar is a nightmare in winter when butter is colder and takes longer to cream. Pudding is generally a winter dessert, so it makes sense to avoid creaming butter here.

Eliminating this step shaves about 10-20 minutes off the preparation time and still results in a delicious pudding. Isn’t pudding a little dense by definition?

A side on moody image of a gluten free sticky date pudding on a dark grey steel sizzle platter against a dark backdrop. The pudding is topped with a big scoop of vanilla ice cream and butterscotch sauce drizzles onto the pudding from a spoon above.

Can I make this gluten free sticky date pudding vegan?

Yes, you can! Although the pudding recipe itself is very similar to this recipe, the butterscotch recipe differs. As such, I have written up a vegan version here.

A light and bright image of a gluten free sticky date pudding on a white marble table topped with melting vanilla ice cream and butterscotch sauce

Can I make these into individual puddings?

Yes, you can. To make individual puddings, grease 8 or 9 X 1/3 cup (80ml) muffin holes. I used a steel muffin tin and got them out with no issues but you can use silicon if you like.

I recommend just slightly under-filling them so they don’t come out with a muffin lip. This is purely for aesthetics and to hide the fact that it is an upside down muffin, so totally optional.

Bake the puddings for 18-20 minutes or until golden brown on top and firm to the touch. You can poke 3-5 skewer holes in the puddings and drizzle the butterscotch sauce on top (about 2-3 teaspoons per pudding). Alternatively, you can allow them to cool and invert the puddings before poking the holes and drizzling over the caramel.

A side on moody macro image of a slice of gluten free sticky date pudding topped with melty vanilla ice cream and brown butter butterscotch sauce.

FODMAP notes

This gluten free sticky date pudding recipe was not developed to be overtly FODMAP friendly. However, it can fit within Monash’s FODMAP thresholds per serve.

This pudding uses 250g of dates (regular ones, not Medjool) and serves 9. Monash writes that a low FODMAP serve of dates is 30g and a moderate serve is 46g. A 46g serve is moderate in both sorbitol and fructans. The pudding contains 27.7g of dates per serving, which is just under the low threshold.

The only other ingredient of note in terms of FODMAPs is the cream. Use full fat lactose free cream in place of regular cream to keep the lactose content down. Serve the pudding with a good quality lactose free vanilla ice cream.

A dark and moody side on image of a gluten free sticky date pudding on a black plate against a dark steel backdrop. The pudding is topped with vanilla ice cream which is being drizzled with butterscotch sauce from above.

More gluten free winter desserts

A side on moody image of a gluten free sticky date pudding topped with melting vanilla ice cream. A spoon drizzles butterscotch sauce down onto the pudding from above.

Gluten free sticky date pudding

Egg free, nut free, xanthan gum free
This recipe uses Australian cups and measures. Use gram weights for international accuracy.
5 from 5
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 9 servings


  • 1 20cm X 20cm square brownie/cake tin or 8 to 9 1/3 cup (80ml) capacity muffin holes


For the dates:

  • 250 g regular pitted dates
  • 1 teaspoon baking soda (also called bicarb soda)
  • 180ml (3/4 cup)* boiling water
  • 80ml (1/3 cup)* ginger lemon kombucha or extra boiling water

To finish the pudding:

  • 120-140 g fine white rice flour (see notes)
  • 75 g tapioca flour
  • 5g (1 teaspoon)* baking powder
  • 100 g light brown sugar
  • 100 g butter melted (salted or unsalted)

For the butterscotch sauce

  • 100 g butter salted or unsalted
  • 150 g light brown sugar
  • 250 ml (1 cup) pouring cream


  • Preheat the oven to 180C/356F. Grease and line a 20cm X 20cm square cake tin/brownie pan (see body of post for making individual puddings).
  • Finely chop the dates and add them to a large mixing bowl. Sprinkle over the baking soda then pour over the boiling water. Stir to combine then set aside for 10 minutes. Once the 10 minutes is up, stir in the kombucha or extra boiling water.
  • Add the remaining pudding ingredients to the bowl of dates and stir thoroughly to combine. The batter should lighten and become slightly fluffy looking. Pour it into your greased cake tin and bake for 25-30 minutes (see notes).
  • While the pudding is baking, make the butterscotch sauce. Place the butter in the saucepan over a medium heat. Cook until it browns and becomes fragrant and nutty. Add the brown sugar and cream and whisk thoroughly to combine. Cook for 3-5 minutes until the sauce comes together. It should be smooth looking, slightly thicker in texture and viscous. Remove from the heat and add a pinch of salt to taste.
  • Once the pudding has cooked, use a skewer to poke holes across the top of the pudding. These will allow the sauce to seep into the cake, so do about 30-50.
  • Pour about half of the sauce over the pudding and allow it to seep into the pudding for 5-10 minutes.
  • Slice and serve with a scoop of vanilla ice cream and extra butterscotch sauce.


  • I find it better to err on the side of over-baking this pudding. The top might look thoroughly cooked, but it contains lots of dates and liquid. I generally cook it for the full 30 minutes, but every oven is different.
  • If you prefer a dense and fudgy pudding, use less rice flour. If you prefer a slightly taller and cakier pudding, use more rice rice flour. 
  • See notes in body of post for making individual puddings. 
Keyword gluten free dessert, gluten free egg free banana pancakes, gluten free sticky date pudding, gluten free sticky toffee pudding
Tried this recipe?Let us know how it was!


  1. 5 stars
    Oh my golly this was so easy and so delicious. I gave some leftovers to my neighbour to spread the love because it was so good. Can confirm both households have very happy tummies! Winner. Thanks for creating this!!

  2. 5 stars
    This is my first recipe from George Eats. My date puddings turned out perfect! Moist and bursting with flavour. Upon completion of eating my gut felt very smooth and I have had no adverse reactions to this recipe. I feel it is nicer than the wheat version. I will be purchasing the books.

    1. You are very kind Vanessa, thank you! So glad you enjoyed the recipe and thank you for the support, I really appreciate it 🙂

  3. Exited to have found you! Was googling lactose free paneer 😉 your recipes look amazing and your photography is stunning!

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