Quick sticky toffee pud

Posted on: September 27th, 2013 by Isabels Free From

This wicked and super-fast dessert is cooked in the microwave in just under 5 minutes. You’ll rustle up deliciously rich and sweet puds in no time.

Gluten free sticky toffee pudding

Quick sticky toffee pud


125g Isabel’s sponge cake or batter, or 115g donut mixes

125g unsalted butter, plus extra for rubbing inside the pudding mould

50g golden syrup, plus extra for the mould

1 Tbsp black treacle

2 Tbsps of milk or substitute

100g brown caster sugar or dark muscovado sugar

Zest of 2 lemons, finely grated

2 eggs


1. Rub the insides of a microwaveable one litre pudding mould heavily with butter Drizzle a generous 1cm or so of golden syrup into the base.

2. In a separate bowl, beat the butter, golden syrup, treacle, and sugar until smooth.

3. Add the grated lemon zest, then beat in the eggs, one at the time.

4. Add the flour, milk and stir thoroughly.

5. Spoon the mixture into the mould leaving some space for the sponge to rise and smooth the mixture down. Cover the top with clingfilm and microwave in full power (900Wts) for about 2 minutes. Turn the microwave off and let the pudding rest for 30 seconds, then cooked for a further 1 minute. Carefully remove from the microwave with a cloth and check with a skewer, If comes out still sticky, cook once or twice more for a further 20 seconds each time – until the skewer comes up clean.

6. Leave it to stand covered up for 5 minutes, then run a knife all around the sides between the pudding and the bowl. Place a plate over the bowl and turn it over so the sponge falls out. Remove the bowl and serve hot with more syrup poured on top. Single cream, ice-cream or custard serve with the pudding will make it even more delicious.

Tips: You may reheat any left overs of the pudding, just drizzle a few drops of water onto the sponge, then place into the microwave for 30 seconds.


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