Sticky Toffee Pudding

stickytoffeepudding 2.jpg


 For pudding:

  • 8 oz packed pitted dates, chopped

  • 2 c. water

  • 1 1/2 tsp baking soda

  • 2 c. all purpose gluten-free flour (I like King Arthur)

  • 1/2 tsp baking powder

  • 1/2 tsp ground ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 3/4 stick (6 tbsp) unsalted butter, softened (organic/grass-fed if possible) *

  • 1 c. coconut sugar *

  • 3 large eggs *

For Sauce:

  • 6 Tbsp. ghee or unsalted butter *

  • 1 cup coconut sugar *

  • 1 c. coconut milk (full fat)

  • 1/2 tsp vanilla

  • 1/4 c. 100% apple juice or rum

  • Splash of almond extract (if using apple juice)

    *Recommend using organic ingredients, if possible.


  • Preheat over to 375 degrees and grease/flour an 8 in square baking pan (2 in deep), knocking out excess flour.  If you have excess batter put in a small loaf pan; do not over fill the 8” pan.

  • Add water to a 1 ½ to 2 qt saucepan and bring to a boil.  Immediately add the chopped dates and then reduce to simmer for 5 minutes, uncovered.

  • Remove date mixture from heat and stir in baking soda (mixture will foam) and let stand for 20 minutes.

  • While mixture is standing, combine the dry ingredients into a bowl (flour, baking powder, ginger and salt.) and set aside.

  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.  Beat in eggs 1 at a time, beating well after each addition.  Add flour mixture in 3 batches, beating after each addition until just combined.  Add date mixture and with a wooden spoon stir batter until just combined.

  • Bake at 375 degrees for 30-35 minutes or until toothpick comes out clean.

 Sauce Instructions:

  • While pudding is cooling make the sauce. In a 1 1/2 to 2-quart heavy saucepan melt ghee over moderate heat and add coconut sugar.  Bring mixture to a boil, stirring occasionally, and then stir in coconut milk and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes.  Cool sauce to warm. 

  • Add a few spoonfuls sauce to the cake after it's done cooking (optional).

  • Cut warm pudding into squares and serve with warm sauce.