RECIPES DESSERTS GLUTEN FREE

Gluten-Free Sticky Date Pudding

Gluten-Free Sticky Date Pudding

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.8 based on 226 ratings.

Ingredients

  • 200 g Dates chopped
  • 1 tsp Bicarbonate Of Soda
  • 60 g Butter
  • 3/4 cup Caster Sugar
  • 2 Eggs
  • 1 cup Gluten Free Self Raising Flour
  • Gluten Free Butterscotch Sauce
  • 1 cup Brown Sugar
  • 3/4 cup Thickened Cream
  • 150 g Butter

Nutrition Information

Qty per
55g serve
Qty per
100g
Energy 191cal 346cal
Protein 3.18g 5.77g
Fat (total) 2.02g 3.66g
 - saturated 1g 1.82g
Carbohydrate 14.4g 26g
 - sugars 8.9g 16.1g
Dietary Fibre 0.29g 0.53g
Sodium 74mg 135mg

Nutritional information does not include the following ingredients: Dates, Butter, , Butter

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Gluten-Free Sticky Date Pudding is a delicious treat for all.

Gluten Free Sticky Date Pudding Iis really easy to make, too!

This Gluten-Free Sticky Date Pudding incredibly satisfying to eat. You’ll loooove every spoonful of this pudding generously topped with sauce!

You can also freeze the pudding without the sauce. Make lots ahead so you have dessert for when you’re craving some of this delicious and awesome pudding.

Other delicious pudding recipes to try include:

Golden Syrup Steamed Pudding

Steamed Vanilla Jam Pudding

Method

  1. Combine the chopped dates and 1.25 cups of water in a saucepan and cook at medium to high heat until the mixture comes to the boil.

  2. Add the bicarb and let the mixture sit for 5 - 7 minutes.

  3. Place in a food processor and process until smooth.

  4. Using hand beaters cream the butter and sugar until light and fluffy.

  5. Add the eggs one at a time and beat well.

  6. Fold in the sifted gluten free flour and the date mixture.

  7. Pour into a square pan lined with baking paper and bake at 180 degrees for 55 minutes or until a skewer comes out clean.

  8. To make the sauce, heat the ingredients in a small saucepan on low until the butter is melted, then increase the heat and simmer for 5 minutes or until the sauce thickens slightly.

  9. Cut the warm cake into squares and serve with fresh cream and the butterscotch sauce.

Recipe Hints and Tips:

  • This recipe can be frozen (without the butterscotch sauce).
  • Double wrap the cooked cake in plastic wrap and freeze for up to two months.

Gluten-Free Sticky Date Pudding

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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