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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
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 9 servings

Equipment

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

Ingredients
  

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

Instructions
 

  • 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.

Notes

  • 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
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