Paleo Sticky Toffee Pudding

Posted on: December 5th, 2016 by Isabels Free From

paleo gluten free stick toffee pudding

Gluten and grain free this delicious pudding will hit all the right spots.

Paleo Sticky Toffee Pudding


175g Wholemeal All-purpose Cassava flour

200g Pitted dates

55g Butter, plus extra for greasing

170g Light mascovado sugar

1 Tablespoon golden syrup

2 Large free-range eggs

2 Tablespoons treacle

290ml boiling water

1 tsp bicarbonate of soda

2tsp baking powder

½ tsp vanilla extract


For the sauce

110ml Double cream

55g Butter diced

55g light mascovado sugar

2 Tablespoons treacle

1 Tablespoon golden syrup

Vanilla ice cream to serve



Preheat the oven to 200C/400F/Gas 6. Grease 6 individual pudding moulds.

In a large bowl cream the butter and sugar together until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Mix the flour and the baking powder together, then add to the butter, sugar and eggs mixture and mix until well combined.

Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.

Pour the date mixture into the pudding batter and stir until well combined. Then pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy.

To make the sauce, heat all the ingredients in a pan stirring occasionally until boiling.

To serve, remove the puddings from the moulds and place onto serving plates. Pour over the sauce and a scoop of vanilla ice cream.


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