Gluten-Free Sticky Date Pudding


Servings 6
Time Needed Prep
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.8 based on 227 ratings.


  • 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
123g serve
Qty per
Energy 257.05023809524kcalcal 208.17706393423kcalcal
Protein 4.1766666666667gg 3.3825535822943gg
Fat (total) 10.00880952381gg 8.1058262991054gg
 - saturated 6.0016666666667gg 4.8605648243583gg
Carbohydrate 36.856666666667gg 29.849078179911gg
 - sugars 2.7616666666667gg 2.2365887014612gg
Dietary Fibre 2.9583333333333gg 2.3958629722955gg
Sodium 137.77904761905mgmg 111.58300345305mgmg

Nutritional information does not include the following ingredients: Brown Sugar

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


  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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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