Gluten-Free Sticky Toffee Pudding

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup toffee bits or chopped dates 1 cup toffee bits or chopped dates

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan, then line it with parchment paper for easy removal. This ensures your puddings won't stick and will be easy to serve.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is pale yellow and fluffy, about 3-4 minutes. Then, beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the pure vanilla extract until well combined.

3. 3

   In a separate bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and no dry streaks remain. Be careful not to overmix the batter.

4. 4

   Gently fold in the toffee bits or chopped dates into the batter until they are evenly distributed throughout. This will add delightful pockets of sweetness and chewiness to your puddings. Spoon the batter evenly into the prepared baking pan, smoothing the top with a spatula.

5. 5

   Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown. Allow the gluten-free sticky toffee puddings to cool completely in the pan on a wire rack; they will firm up as they cool, developing their signature moist texture.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.